Brown Butter Noodles with Honey Garlic Sausage

Brown Butter Noodles with Honey Garlic Sausage

Enjoy this delectable dinner inspired by a traditional German dish. Rich, brown (with a splash of beer) gravy and mushrooms pair beautifully with our premium smoked sausages, seasoned with garlic and real honey and slowly smoked for a rich taste. Brown butter and fresh herbs kick up these Spaetzle-inspired fusili noodles to the next level, while keeping this meal weeknight-friendly.




20 Mins

Cook Time

20 Mins



4 Schneiders® Naturally Hardwood Smoked Savoury Garlic & Honey Sausages

1 shallot, chopped

3 cups sliced cremini mushrooms

6 sprigs thyme, divided

2 tbsp all-purpose flour

2 cups chicken broth

½ cup brown ale or wheat beer

1 tbsp apple cider vinegar

2 tsp Dijon mustard

½ tsp each salt and pepper, divided

340 g curly egg noodles

¼ cup butter

2 tbsp chopped fresh parsley


In a large deep skillet, cook sausages according to package directions. Remove to cutting board; cut into slices, or serve whole.

In same pan, over medium-high heat, add shallot, mushrooms and 3 sprigs of the thyme; cook, stirring occasionally, until mushrooms are browned, about 5 minutes. Add flour; cook, stirring for 2 minutes. Gradually stir in broth, beer, vinegar, mustard and half each of the salt and pepper. Bring to simmer; reduce heat and cook stirring occasionally, until thickened, about 10 minutes.

Meanwhile, cook noodles according to package direction; drain, reserving ½ cup of the cooking liquid. In large saucepan, melt butter over medium heat; cook, swirling pan occasionally, until foam subsides and butter is amber in colour. Add remaining thyme, salt and pepper; cook, stirring for 30 seconds. Add noodles and reserved pasta water; toss to coat. Serve noodles with sausages and mushroom gravy, garnished with parsley.

Tips (not mandatory): You’ll want to use a mild, sweet, malty wheat beer or ale for this gravy, rather than a hoppy, bitter IPA or pilsner for the best flavour in the gravy.

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