Good recipe but I do it without extra fat (margarine or butter). Just brown the sausage and dump between 1/4 and 1/3 C of flour over it. Stir for a few minutes to cook the flour so it doesn't taste raw and then just add milk a little at a time till it seems think enough for me. Also to add flavor I add a bit of sage and pepper.

Reviewed On: Nov. 23, 2009

athis recipe is similar to one i Hvs e been making for a few years from TOH magazine. That one used uncooked frozen peas, along with the other ingredients you listed but also included a can of sliced water chestnuts which gave it a great crunch, and 2 or 3 carrots, cooked for about 5 minutes. Great side dish.

Reviewed On: Apr. 14, 2009

It's a good start for a side dish but through the years I have been making this I have tweaked it to give it more flavor and satisfy my family. I add sauteed onions and a small amount of sauerkraut; not enough to mask the other tasted, but juts enough to give it a little kick. The amount you add depends on how much you like onions and sauerkraut but for a whole small head of cabbage and a 1/2 pound of noodles i added 1/2 to 2/3 C of sauerkraut and one medium onion. Just a "to your taste" thing.

Reviewed On: Apr. 10, 2009