One-Pot Sausage Gravy Cafeteria Noodles

Ingredients

Ingredients

• 1/2 cups butter
• 1 lb ground pork sausage
• 1 jalapeño
• 1 green bell pepper
• 1 onion
• salt and pepper
• 12 oz egg noodle
• 1 cups frozen peas
• 1 cups frozen corn
• 2 tbsp parsley
• 1/4 cups flour
• 2 cups whole milk
• 2 cups chicken stock
• 1/2 cups heavy cream

Instructions

1. Melt the butter in a large Dutch oven over medium heat.
2. Increase heat to medium-high, add the ground pork sausage, and cook, breaking it into small crumbles with a wooden spoon, until deeply browned and crispy in spots, about 8 minutes.
3. Add the diced onion, green bell pepper, and jalapeño to the pot and cook until softened and lightly caramelized, 5-6 minutes.
4. Sprinkle the flour over the mixture and stir constantly for 2 minutes to form a golden roux.
5. Slowly whisk in the whole milk and chicken stock, scraping up any browned bits, then bring to a gentle simmer.
6. Stir in the egg noodles, frozen peas, and frozen corn, pressing the noodles into the liquid so they are mostly submerged.
7. Cover and simmer, stirring occasionally, until the noodles are tender and the sauce has thickened, 10-12 minutes.
8. Stir in the heavy cream and chopped parsley.
9. Taste and adjust seasoning with salt and pepper, then let rest off heat for 3 minutes before serving.

Notes

The sauce will thicken further as it sits; add a splash of milk when reheating leftovers.