Wiener Sausage and Veggies over Egg Noodles

This is a fast dish that I learned during my college time. My dorm mates used to cook this in our kitchen. I might have done a few changes to it, but I got inspired to it by them as it is fast, uses a bunch of veggies and wiener sausages and has a nice sauce with it.


  • 2 tablespoons oil
  • 1 onion - diced
  • 1 red bell pepper - diced (1/2 inch)
  • 1-2 carrots - sliced
  • 4 wiener sausage (best pork, german style)
  • 1 can mushrooms
  • 1 can corn
  • 1 can peas
  • 2 tablespoon cream
  • 3 tablespoons cream cheese (best the ones with herbs or chives and onions in it)
  • 1/2 tablespoon vegetable or chicken bouillon (in powder form, not the liquid)
  • salt, pepper


  1. Heat the oil in a large frying pan. Add the onions and sauté till translucent. Add the bell pepper and carrot and fry for 3 minutes. Cover the frying pan and let the veggies steam for about 5 minutes. 
  2. Now, start preparing the sauce by adding salt and pepper to the veggies. Mix and add 1/3 cup of water. Add 1/2 tablespoon of vegetable bouillon spice, mix and let boil for 2-3 minutes.
  3. Add the wiener sausage and mushroom, cook for 5 minutes. Add the corn and peas. Stir well and cook till all the veggies are soft.
  4. Finish the sauce by adding another 1/2 - 1 cup of water. Mix in 2-3 tablespoons of cream cheese and 2 tablespoons of cream. Add salt, pepper and more vegetable bouillon to taste.
  5. Serve over egg noodles, best if they are wide noodles. 

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