One-Pot Sausage Gravy Cafeteria Noodles

Ingredients

Ingredients

• 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. Heat a large Dutch oven over medium-high heat and add the ground pork sausage, breaking it into small crumbles with a wooden spoon.
2. Cook the sausage 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.