Sweet and Sour Pork Sausage and Egg Noodles Recipe

Sweet and sour pork sausage and egg noodles is a dish that I sort of threw together a few decades ago and it was such a hit, especially with our kids, that I’ve been making it about once a month ever since. Besides tasting fantastic, it is also easy to make and it doesn’t take very long.

I use regular bulk-style pork sausage for this recipe. I suppose that a person could use spicy pork sausage if they wanted to, but I’m the only one in the family who likes piquant food, so I’ve never seen a reason to try spicier sausage. This dish would also go well with venison sausage, but again, I’ve never tried it. Pork sausage is usually easy to come by and relatively inexpensive.

Additionally, we normally use fancy wide egg noodles. However, this dish would taste even better if a person went to the effort of making homemade egg noodles.

Sweet and sour pork sausage and egg noodle ingredients:

1 pound regular pork sausage

1 pound package egg noodles

1 can crushed pineapple including the juice

2 tablespoons brown sugar

2 tablespoons cider vinegar

2 tablespoons soy sauce

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon ginger

1/2 teaspoon roasted sesame seeds (optional)

Sweet and sour pork sausage and egg noodle instructions:

1. In a deep frying pan over medium heat, brown the sausage and break it up.

2. Add the other ingredients except for the egg noodles. Stir well and turn the heat down to a simmer.

3. In a pot, cook the egg noodles in water, per the package instructions, until the noodles are tender. Don’t overcook the noodles, as they will fall apart and have a mushy consistency.

4. Drain the cooked egg noodles, returning them to the pot. Add the meat and sweet and sour mixture and stir well. Serve hot.

This recipe can easily be doubled. This is a good thing because it usually doesn’t last very long since it tastes so good. The sweet and sour pork sausage and egg noodles are also surprisingly filling. If there are any leftovers, our daughter enjoys having the leftovers for lunch the following day, simply heating them up.

Normally, we don’t drain the sausage after it is browned as the drippings add flavor. If it looks like there is too much liquid when it is time to add the meat mixture to the noodles, simply add some cornstarch and continue cooking the meat sauce for another couple of minutes so the cornstarch can thicken it.

Start to finish, this meal takes about a half hour to make.