This is a recipe that I altered a bit from a WWII cookbook I bought while we were at Pearl Harbor. I decided to try a recipe from it every time I plan a new menu. This was my first one. I was a bit nervous about it, but it turned out just fine!
I liked the introduction in the cookbook, “Cooking on the Home Front” by Hugh and Judy Gowan.
We all had a goal; to win the war as soon as possible and put the world, our country and our lives back into order. There was only one way to do it and that was pulling together with limited resources. From our brave armed forces all over the world, to the defense plant worker and the home maker, we all had a job to do and we did just that.
1 pound sausage links
1 pound egg noodles, cooked
1/2 cup onion, chopped
2-3 Tablespoons butter (more than you need but you want some extra to toss with the noodles)
1 cup applesauce
1 Tablespoon stone ground mustard
2 teaspoons lemon juice
1/4 teaspoon nutmeg
1/2 cup grated cheddar
Preheat oven to 425. Bake sausages on a shallow baking pan for 25-30 minutes or until browned and thoroughly cooked. Drain and slice. Turn oven down to 350.
Sauté onion in butter until tender. Stir into cooked egg noodles.
Mix applesauce, mustard, lemon juice and nutmeg in a small bowl.
Place half the noodles into a greased 9x13 baking dish.
Pour applesauce mixture over noodles. Cover with remaining noodles. Top with sliced sausage links. Sprinkle with cheese.
Bake uncovered for 20 minutes.