|Pork sausage with herbs||4 Large|
|Bacon rashers||4 , rinded (Thick)|
|Onion||1 , peeled and chopped|
|Dried sage||1 1⁄2 Teaspoon|
|Flour||1 1⁄2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Soured cream||1⁄4 Pint|
|Finely chopped parsley||2 Tablespoon (For Garnish)|
Roll up each sausage in a rasher of bacon, and tie round with thick cotton or fine string to secure.
Fry the onion gently in the butter and oil for 5 minutes.
Add the sage and the tied sausages and fry for 5 minutes.
Remove the sausages to a plate.
Stir the flour into the fat remaining in the pan and cook for 1 minute.
Gradually stir in the stock.
Bring to the boil and add seasoning and soured cream.
Return sausages and stock to casserole.
Cover and simmer for 20 minutes, taste and adjust the seasoning.
Cook the noodles in a large saucepan of boiling salted water for about 8 minutes.
Drain and toss in butter with a pinch of nutmeg and pepper.
Serve sausages with cooked noodles, sprinkled with chopped parsley.