This is the kind of slow cooker supper I lean on when the day’s gotten away from me and I still want something that tastes like it came out of an old Amish farmhouse kitchen. It’s just five ingredients, and the heart of it is as simple as it sounds: you crumble raw bulk sausage into the slow cooker, then pour evaporated milk right over the top, add three more humble pantry staples, and let time do the work. The noodles turn soft and comforting, the milk cooks down into a creamy gravy, and the sausage seasons everything like it’s been tended on the back of a woodstove all afternoon. It’s my default when I don’t know what to make, because it reminds me of the thrifty, filling dishes farm wives have been putting on Midwestern tables for generations.
Spoon these creamy sausage noodles into wide bowls and serve with something green to balance the richness—steamed peas, buttered green beans, or a simple lettuce salad with a tangy dressing. A side of crusty bread or warm dinner rolls is nice for soaking up the extra sauce, though plain buttered toast will do just fine on a weeknight. If you like, set out a little black pepper and maybe a dish of shredded cheese at the table so everyone can finish their own bowl the way they like it.
Slow Cooker Amish Farmhouse Sausage NoodlesServings: 6
Ingredients
1 1/2 pounds bulk pork sausage (mild or country-style, uncooked)
12 ounces evaporated milk (1 standard can)
3 cups low-sodium chicken broth
12 ounces wide egg noodles (about 6 cups dry)
1 teaspoon kosher salt (or to taste)
Directions
Set a 5- to 6-quart slow cooker on the counter and remove the lid. On a cool, stable surface, crumble the raw bulk pork sausage directly into the bottom of the crock, breaking it into small pieces with your fingers or a spoon. Spread it out in an even layer so it cooks evenly.
Shake the can of evaporated milk, then open it. Slowly pour the evaporated milk over the raw sausage in the slow cooker, making sure to wet as much of the meat as you can. This is the base that will turn into a creamy farmhouse-style gravy as it cooks.
Pour the chicken broth into the slow cooker over the sausage and evaporated milk. Gently stir just enough to loosen the sausage from the bottom while keeping it fairly evenly distributed in the liquid.
Sprinkle the kosher salt over the mixture and stir again to combine. Place the lid on the slow cooker.
Cook the sausage mixture on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the sausage is fully cooked through and the liquid is hot and steamy. During this time, the sausage will season the broth and evaporated milk, and some of the fat will rise to the top.
Once the sausage is cooked, remove the lid and skim off any excess fat from the surface with a spoon if you like a lighter sauce. Taste the liquid carefully and adjust the salt if needed, keeping in mind the noodles will absorb some of the seasoning.
Add the dry wide egg noodles directly to the hot sausage and milk mixture in the slow cooker. Use a spoon to press the noodles down into the liquid so they are mostly submerged. It’s fine if a few noodles poke up; they will soften as you stir during cooking.
Cover the slow cooker again and cook on HIGH for 25 to 35 minutes, stirring gently every 10 minutes or so, until the noodles are tender but not mushy and much of the liquid has been absorbed into a creamy sauce. If the noodles look too dry before they are done, splash in a little extra chicken broth or water, a few tablespoons at a time.
When the noodles are tender and coated in the creamy sausage gravy, turn the slow cooker to WARM. Let the dish rest for 5 to 10 minutes with the lid on; this helps the sauce thicken and cling to the noodles.
Give everything a final gentle stir, then serve the sausage noodles hot, scooped straight from the slow cooker into bowls.
Variations & Tips
For a little color and extra nourishment, stir in 1 to 2 cups of frozen peas or mixed vegetables during the last 10 minutes of cooking the noodles; they’ll warm through without getting mushy. If your family likes more richness, add a tablespoon or two of butter at the end and stir until melted, or sprinkle each serving with a small handful of shredded cheddar or Colby cheese. You can swap part of the chicken broth for beef broth for a deeper flavor, or use a sage or spicy sausage instead of mild if that’s what you keep on hand. For a slightly thicker, stick-to-your-ribs sauce, reduce the chicken broth by 1/2 cup, or if it ever seems too thick, loosen it with a splash more broth or water right before serving. Leftovers reheat nicely on the stove over low heat with a bit of extra liquid stirred in to bring back the creaminess.
