Sausage Pasta Salad
A one-dish meal using shells and kielbasa. Better Homes & Gardens "Country Cooking" 1983 – pg 61
Ingredients
- 1 ¼ Cups Med. Shell Macaroni
- 4 Ounces Polish Sausage, Fully Cooked
- 3 Slices Bacon
- ½ Cup Fresh Mushrooms
- 4 Teaspoons Sugar
- 1 ½ Teaspoons All-Purpose Flour
- ¼ Teaspoon Salt
- Dash Pepper
- ⅓ Cup Water
- 2 Tablespoons Vinegar
- 1 Tablespoon Snipped Parsley
Instructions
- Cook macaroni according to package directions; drain. Meanwhile, slice polish sausage into ½-inch slices. Set aside.
- In a 10-inch skillet cook bacon till crisp, drain, and reserve 1 tablespoon drippings in skillet. Crumble bacon and set aside.
- Cook mushrooms in reserved drippings till tender. Stir in sugar, flour, salt, and pepper; stir in water and vinegar. Cook and stir till thickened and bubbly.
- Cook and stir 1 minute more. Stir in cooked macaroni, Polish sausage, bacon, and the 1 tablespoon parsley. Heat through.
- Turn into a serving dish. Garnish with additional snipped parsley, if desired. Serve at once.
Notes
Double recipe to feed family of good eaters. Use 1 lb box of shells and 1 lb. pkg of Polska Kielbasa (Light). Can also use entire package of fresh mushrooms.