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Egg Noodles with Sausage















Trans-fat Free, Low Carb


1 pound hot italian sausages
2 large carrots
1 medium onions
1 bunch broccoli florets
½ package egg noodles
extra wide
1 x salt
2 tablespoons olive oil
or salad oil
¼ teaspoon italian seasoning


About 1 hour before serving: In a 12-inch skillet over medium heat, heat sausages and ¼ cup water to boiling.

Reduce heat to low; cover and simmer 5 minutes.

Remove cover and cook, turning sausages occasionally, until water evaporates and sausages are browned, about 20 minutes.

Remove sausages to paper towels to drain; cut into ½-inch- thick slices.

Place sausage slices in a bowl.

Reserve drippings in skillet.

Meanwhile, slice carrots ¼ inch thick; dice onion.

Cut off root ends and discard tough outer leaves from the broccoli.

Rinse and drain well.

In drippings in skillet over medium heat, cook carrots and onion until vegetables are tender.

Add ¾ cup water, stirring to loosen brown bits from bottom of skillet.

Add vegetable mixture to bowl with sausages.

Wipe skillet dry. Cook noodles as label directs, using 2 teaspoon salt in the water.

While egg noodles are cooking, in same skillet over high heat, in hot olive or salad oil, cook broccoli, Italian herb seasoning, and ¼ teaspoon salt until tender crisp, 3 to 5 minutes, stirring often.

Return sausage mixture to skillet with broccoli; over medium heat, heat through, stirring occasionally.

Add egg noodles; gently toss to mix well.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 31572% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 931mg 39%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 30g
Vitamin A 81% Vitamin C 5%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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