Ingredients:

(Serves 4)

• 1 lb chicken and apple sausage, or whatever sausage you have on hand, bias cut in 1” pieces. Kielbasa would be good.  (The better the sausage, the better the dish.)

• 2 medium spanish onions, small dice

• 4 apples, peeled, cored and medium dice

• ½ green cabbage, cored and cut in 2x1 inch pieces (roughly)

• 2 cloves garlic, minced

• 2 tablespoons butter

• ½ tsp each of thyme, paprika, black pepper

• 2 tablespoons flour

• 2 tablespoons calvados (optional)

• 3 cups chicken stock

• 1 cup milk

• 4 oz shredded gruyere (cheddar would also be good)

• 2 oz fontina

• 12 oz egg noodles

• 1 T whole grain mustard (optional)

Steps:

• In a large stock pot or dutch oven, melt 2 tablespoons of butter. 

• Add the onion, apples, cabbage and garlic. Cover and cook on low simmer for about 10 minutes to sweat the onions and apples.

• Take off the lid, increase the heat to medium and cook, stirring often,  another 15 minutes or so, until the vegetables start to caramelize. 

• Add the flour and stir for about a minute. 

• Add the calvados, if using, and cook until its absorbed. 

• And the chicken stock, a cup at a time, stirring to create a smooth sauce. 

• And milk, continuing to stir. 

• Bring to a boil, then lower to medium low and add the cheese. 

• Stir to make a smooth, creamy sauce. 

• Add the noodles and sausage, bring to a boil, then reduce to low.

• Cover and cook until noodles are done, about 10-12 minutes. 

• Stir in the mustard, if using. 

• Taste and adjust seasoning.