An unusual dish, Wienerwurst and Noodle Casserole makes a sustaining family supper or lunch. Serve with mixed salad and a well-chilled white Riesling zoine. If Wienerwurst sausages are not available, frankfurters may be used instead.3 oz. butter
1 onion, finely chopped
1 garlic clove, crushed
4 courgettes , trimmed and cut into J-inch lengths
1 teaspoon salt
2 teaspoons black pepper
1 lb. wienerwurst sausages, cooked in hot water for
10 minutes, drained and cut into
1 oz. flour
10 fl. oz. milk
4 oz. Gruyere cheese, grated
½ teaspoon red pepper flakes
8 oz. egg noodles, cooked and drained
In a large frying-pan, melt 2 ounces of the butter over moderate heat. When the foam subsides, add the onion, garlic and courgettes and fry, stirring and turning occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the salt, 1 teaspoon of pepper and the wiencrwurst and continue to cook, turning occasionally, for 5 minutes or until the courgettes are cooked and tender. Remove the pan from the heat.
Preheat the oven to moderate 350 ‘F (Gas Mark 4, 180°C).
In a medium-sized saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly to avoid lumps. Return the pan to low heat and cook, stirring constantly, for 2 minutes. Stir in 3 ounces of the grated cheese, the remaining pepper and the red pepper flakes and cook, stirring constantly, for a further 1 minute or until the cheese has melted and the sauce is smooth and thick. Remove the pan from the heat and stir in the cooked noodles.
Spoon the noodles and the wienerwurst mixture into a large baking dish and, using two large spoons, stir and toss to mix well. Sprinkle over the remaining grated cheese. Place the dish in the oven and bake the mixture for 15 to 20 minutes or until the top is brown and bubbling.
Remove the dish from the oven and serve at once.