Sugar Aunts: Homemade Noodles for Haluski + Sausage

Homemade Noodles for Haluski + Sausage

My oldest sister, and fellow blogger Colleen, has three little kiddos of her own.  But on top of that, she babysits my Baby Boy two days a week while I'm at work.  

Taking care of four kids at once?  Corralling two, walking, get-into-everything 11 month olds?  Toting all four to play-dates and libraries and everything in between?  How does she find the energy???  

Word on the street is she's Super Mom.  But even Super Moms deserve a break and a big THANK YOU every once in a while.  That was my thought when I decided to make a dinner for her and her family. 

I needed a yummy recipe.  Something that would be easy for her to reheat - something in one pot would be great.  Haluski and Sausage hit the mark, and I knew just what to do to make it extra delish - make the noodles from scratch!

Noodle Ingredients: (This will make more than enough noodles for your dish. If you'd like, you can save some and use them in soups or other pasta dishes for the week.)
  • 2 cups flour (and some extra for rolling out the dough)
  • 1 teaspoon salt
  • 4 eggs
  • 1 tablespoon oil
  • 1 tablespoon warm water
Haluski Ingredients:
  • One large onion
  • One head cabbage
  • One stick butter (more/less depending on how buttery you like your haluski)
  • Sausage or Kielbasa (I used Turkey Sausage)

Directions for Noodles:

First put the dry ingredients in a large bowl and mix together.  Create a well in the center of the flour.  Crack the eggs into the well. Add the oil and water to the well.

Break each egg, and gently mix the wet ingredients together.  Slowly mix the dry ingredients into the wet.  Mix until well incorporated.  If your dough is sticking to the bowl, add more flour until it can form a ball.  

Let your dough sit in the bowl, covered with a paper towel, for 10 minutes.

Generously flour the table. Dust the dough with flour also.  Kneed the dough until it is still soft but no longer sticks to the table.  (You can add more flour during this process if it's too sticky.)

Flour the table and dough again so that it doesn't stick while rolling it out.  Roll the dough to your desired thickness.  These noodles plump up a little when you boil them, so roll it a bit thinner than desired.

Roll the dough, jelly-roll style.  Make sure you do not roll it too tightly - you don't want it to stick together.

Cut the rolled dough into 1/4 pieces.  Unwrap the noodles as you go so that the dough doesn't stick to itself.  Lay the noodles out on your floured table.

You can cook your noodles right away, or you can let them sit until dried.  Cut your noodles to desired length before cooking.  If you dried them, you can break them by hand.

Cook them in boiling water, just like you would egg noodles.  You know they are done when they start floating to the top of the water.

Directions for Haluski:

While the noodles were boiling, I chopped the onion and melted the butter.  Saute the onions in the butter until they are tender.

Chop the cabbage into 1/4 inch slices. If the slices are long, feel free to chop them in half.

Add the cabbage to the butter/onion mixture.  I had so much cabbage that I ended up transferring it all to a large pot.  Cover the pot and cook the cabbage until it is tender; about 15 minutes, stirring often.

Slice up the sausage or kielbasa and cook it in a skillet until browned.  

When noodles are floating, cabbage is tender, and sausage is browned, mix all together into one delicious dish.

Eat it for dinner tonight or deliver it to a Super Mom!

-Posted by Erin

1 comment :

  1. My husband is from Western PA where Haluski is made by many and a fast food at the flea markets. I make my noodles fresh. I usually have too much so I dry the extra noodles on a very clean fold up type clothes drying rack and then put them in a freezer bag. Cheap, easy and I know what is in them and they are perfect. Also, when you fry a few up and add them to a bowl of soup it's very good.


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