Sausage and Noodle Casserole

Sausage and Noodle Casserole

Serves 6
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Main Dish
Misc Child Friendly, Serve Hot
Region German
An easy week night dinner, Sausage and Noodle Casserole.


  • 500g FAILSAFE Sausages (Approximately 6, refer to note)
  • 600g cabbage (thinly sliced)
  • 1 Large leek (thinly sliced)
  • 1/4 cup home made stock (Refer to recipe)
  • 2 cups sour cream
  • 3/4 teaspoons salt
  • 200g noodles


  • 1 Large carrot (grated)


1. In a large pan cook the sausages over medium heat until cooked through. Remove the sausages and chop them into 4 - 6 pieces each.
2. Drain any excess oil from the pan then add the sausages back in, along with the cabbage, leek and carrot and mix well. Pour the stock over the top then cook over medium-high heat for 10-15 minutes, until the vegetables are tender.
3. Reduce the heat and stir in the sour cream and season with salt. Cook over low heat until the sour cream is heated through.
4. Meanwhile, cook the noodles and drain.
5. Transfer the sausage casserole to a large serving dish. Add the hot noodles and toss through.
6. Serve hot.


Low / Moderate Salicylates, Low Glutamates, Low Amines

This recipe can be made Low Chemical / FAILSAFE by leaving the carrot out.

You can use any type of noodles

Refer here for my home made stock recipes and the butcher's recipe for FAILSAFE Sausages.

Avoid browning the sausages if amines are a problem, adding a bit of water to the pan can help with this.


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