sausage stroganoff finale

A Sausage Stroganoff Recipe from Bettys Cook NookHit Me Baby One More Time

Ladies and gentlemen, fasten your seatbelts – we’re on for another taste bud adventure compliments of this sausage stroganoff recipe!

This isn’t the first time I’ve waxed on about stroganoff (it’s the fourth time to be precise) but it may be the last. Sadly I think this is the final stroganoff recipe in my Mom’s cookbook. As the last Betty’s Cook Nook meal of the year this dish marked the perfect culinary dismount to a wacky and wild 2020!

So What Makes This Recipe A Classic? 

Well, a couple of things. For starters I’m 99% confident this recipe hails from an early 1980s Southern Living magazine clipping; I recognize the recipe’s font (see the original clipping below)!

Secondly I incorporated a hidden weapon ingredient which you can learn more about below: the Wendish noodle is a blast from the past and it has a special connection to this recipe and the people of Texas. Incoming story below!

Tip: If you just prefer the recipe please fast-scroll to the Foodie Tips section below. If you want to enjoy a random family story about early Texas in the 1800s, please grab your favorite beverage and read on!Texas Wendish Heritage Society Wendish Noodles

A Little Bit About Dime Box

It all started harmlessly with a random pic my Cousin Alison texted of a likely relative “Adolph Hannes” who surely lived in the greater Dime Box, Texas area. Dime Box is the birthplace of my Maternal Grandmother “Nanny” who was ironically also one of my bestest of friends when I was a kid. Dime Box isn’t a big city – in fact even today it’s an unincorporated community of about 1,100 residents. But for the European immigrants who claimed it as home, they found Dime Box a small but magnificent place that rests on the eastern Texas prairie offering big sky views and wide open spaces that could cultivate new beginnings.

A Dram by Henry Kruemcke and Adolph HannesAfter a few online queries I learned Adolph’s picture was from a 1961 book “Texas Wends – Their First Half Century,” authored by Lillie Moerbe Caldwell.

Texas Wends tells the magnificent story of how in 1854 the Wendish people of Lusatia (east Germany and southern Poland) fled to Texas in search of religious and political freedom. After 3 months at sea on the Ben Nevis clipper ship they disembarked in the port city of Galveston and ventured by wagon and foot to Serbin, Texas which is just a few minutes drive from Dime Box and 69 miles from where I live today. The story of the Wends is wild and wondrous and sadly 1 in 8 of the 588 crammed ship voyagers lost their lives on their journey to Texas. I had hoped to connect the Wends to my nuclear family (was I Wendish?) but after receiving the book I quickly combed through the Ben Nevis’ ship manifest only to find no surnames that I recognized. Regardless, Adolph’s picture proved my family was friends of the Wends!

There on page 80 of Texas Wends was a picture of Adolph Hannes that became a remarkable key to a chapter in my life that has connected the past with the present! Adolph shared a surname with my grandmother “Nanny’s” husband Harry Hannes and there in the pic Adolph was enjoying a “dram” with his friend Henry Kruemcke. I quickly and luckily discovered a hardbound copy of the book on eBay and it’s now in my library. I did some Ancestry.com research and discovered that Adolph is my Grand Uncle! #MicDrop

Texas Wendish Heritage Museum, Serbin, TexasInto The Car We Went

Soon after geeking out on our family lineage Cousin Alison and I decided to travel to Dime Box and nearby Serbin to inspect a few things. We visited the Hannes-Old Dime Box cemetery where we saw several headstones bearing our family’s surnames (Hannes and Hejtmancik). It was surreal being in the very origin of our Texas roots! A 20-minute ride from Dime Box landed us just outside Giddings in Serbin. We visited the Texas Wendish Heritage Museum, its next door historic painted St. Paul Church and while taking in the historic sights we learned about black wedding dresses, the art of decorating Wendish Easter Eggs and low and behold we scored the glorious egg noodles that are made on site and that I used in this recipe!

We’ve made two trips back thus far and are planning a third. We’ll return to the Dime Box Heritage Society Museum where we gratefully discovered family photos and artifacts with ease. And of course no trip would be complete without paying our respects at the Heritage Museum where I plan to reunite the Texas Wends book to the Memorial Library of its author, Lillie Moerbe Caldwell.

So there you have it – how a little noodle has great big ties to this recipe and newly-discovered great chapters of my family history! I never underestimate the power of food.

Foodie Tips

❤  The Wendish noodles are about 3 inches in length and have an al dente (“to the tooth”) texture that I love. No soggy noodles here! Don’t live near Serbin, Texas? No worries – you can score your noodles online!

❤  I cooked the Wendish noodles separately according to the package instructions then poured the stroganoff on top to serve. On my next go of this recipe I think I’ll add the uncooked noodles and let them simmer in the stroganoff per the original recipe instructions below – they will likely absorb more of the tasty stroganoff flavor.

❤  Fan of the stroganoff? Luckily there are a few more you can try out here on Betty’s Cook Nook. Click and scroll down!

i. Time

Total prep: About 45-60 minutes.

Sausage Stroganoff Ingredientsii. Ingredients

1 pound  bulk pork sausage
1 cup  white onion, finely chopped
1 cup  green pepper, finely chopped
16 ounce can  diced organic canned tomatoes (Kirkland)
8 ounces  sour cream
1 cup  water
1 tablespoon  sugar
2 teaspoons  kosher salt
2 teaspoons  chili powder
8 ounces  egg noodles (Wendish noodles if you can)

Texas Wendish Noodlesiii. What To Do

1. In a skillet over medium heat combine sausage, onion and green pepper and stir until the sausage is brown and the onion is tender. Drain off the pan drippings.

Sautéing Sausage StroganoffHow To Make Sausage Stroganoff2. In a separate bowl combine the tomatoes, sour cream, water, sugar and seasonings. Stir this mixture into the sausage mixture.

Simmering Sausage Stroganoff3. Gently stir in the noodles. Cover and simmer about 30 minutes or until the noodles are tender. Stir occasionally.

Yield: 4-6 servings

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Sausage Stroganoff Recipe Betty's Cook Nook

A Scan Of Mom’s Original Stroganoff Recipe Clipping

One more time: This video may not qualify as an antique or vintage… but it’s certainly retro!


armadillo eggs

An Armadillo Eggs Recipe From Betty's Cook NookArmadillo Eggcellence

This recipe is one of the most important ones here at Betty’s Cook Nook:

  1. The original recipe scan (below) receives high marks for “most interesting recipe shape.” I have no idea why the graphic artist placed a human finger in the middle of the recipe when in fact he/she should have included a caricature of a smiling Texas armadillo driving a tractor pulling a wagonful of these delicious armadillo eggs! ;)
  2. This recipe further proves that armadillos do lay eggs; they just need a little help in the kitchen.
  3. This is the 1st family recipe calling for Shake ‘n Bake. #score!
  4. My Cousin Julie shared this recipe with me from her Mom Delores’ cookbook (my Mom Betty’s sister). I’m confident my Mom would have loved these spicy armadillo eggs because she loved jalapeños as much as Diet Coke, tea with freshly sliced lemon and crabbing at the Texas Coast (not necessarily in that order).

Let’s make eggs!

Foodie Tips ~

  Canned jalapeños. I’m a big fan of anything fresh so if you choose to go fresh for this recipe, change the pepper-wrapping technique below; simply cut-off the end of the jalapeño, seed it, then drop your block of cheese into the pepper and wrap.

  When there’s a 3-alarm fire in your mouth nothing simmers the heat better than ranch dressing. Try dipping your armadillo eggs in a bit of ranch dip and you’ll see what I mean!

  These are best enjoyed fresh but they can be refrigerated for a day or two.

  Love sausage? You might also try Mom’s spicy sausage ball recipe. Eating these will make your day brighter, I’m sure of it!

i. ingredients

½ pound | monterey jack cheese, grated
½ pound | hot bulk texas sausage
1 ½ cups | buttermilk biscuit mix
15 medium | canned jalapeños
½ pound | monterey jack cheese, cubed
1 box | kraft shake ‘n bake for pork
| cage free eggs, beaten

ii. what to do

1. MAKE DOUGH: Mix the grated cheese and sausage. Add the biscuit mix ½ cup at a time until thoroughly mixed. The sausage mixture will become a very stiff dough and should be kneaded several minutes. Set aside.

An Armadillo Eggs Recipe From Betty's Cook Nook

2. FORM EGG: Pinch off a bit of cheese-sausage mixture and pat it into a flat pancake about ¼ inch thick. Slit and seed a jalapeño. Stuff the jalapeño with a cube of cheese and pinch the pepper closed around the cheese. Place the cheese-stuffed jalapeño in the middle of the pancake and wrap it completely with dough, making sure that all edges and ends are sealed completely. Roll the dough-covered jalapeño back and forth in your hands and form an egg shape.

How To Make Armadillo Eggs From Betty's Cook Nook3. COAT & DIP EGG: Roll each egg in Shake ‘n Bake until coated. Dip the armadillo egg into the beaten egg mixture then roll them once again in Shake ‘n Bake then place your readied egg on a foil-lined baking tray. Continue steps 1-3 until you’re all done prepping your eggs.

How To Make Armadillo Eggs From Betty's Cook Nook
4. BAKE YOUR EGGS:
Preheat your oven to 300°F. Place your armadillo eggs into the oven and bake 20-25 minutes. If the cheese begins to bubble out of the eggs, remove them from the oven – they should be done! The eggs will seem soft to the touch but after cooling a bit they will crust nicely. Serve them slightly warm.

Makes 15 Armadillo Eggs

Here’s a scan of the original recipe!

A Scan Of An Armadillo Eggs Recipe From Betty's Cook Nook


spicy sausage balls

did somebody say sausage balls?

The Easy, Cheesy Pleaser

Making tasty food doesn’t get any easier than this!

Mom loved the hot and spicy dishes and so do I! One nice family tradition is that my brother Roger and his wife Debbie have continued to make sausage balls through the years. It seems every time I’m home (mainly the holidays), the oven is revved-up and popping out balls of wonder.

Go on, have a ball! Or a few.

i. ingredients

1 pound | owen’s brand hot sausagesausage balls hot out of the oven
8 ounces | sharp cheddar, grated
3 cups | bisquick

ii. what to do

1. Mix all ingredients together.

2. Form into 1.5″ balls and place on greased cookie sheet.

3. Bake at 350°F until lightly brown (about 15 minutes).

Yields about 50 sausage balls… 49 for me… and 1 for you!

Foodie Tips ~

  I cooked these up on a raised cooling rack to encourage the grease to drain off the sausage balls. The funny part is there was no grease! I also found it odd that “brown and drain” for the sausage on the recipe was marked through. I checked with Roger and Debbie and they assured me the sausage cooks in the ball form. That’s why I cranked-up the oven a bit to 350°F. No toxoplasmosis or salmonella in my kitchen! In the process, I think I overcooked these a bit so best stick to the directions!

  My brother Roger has a slightly different version of this recipe which calls for: 1 cup grated cheddar cheese, 1 cup Bisquick and ½ roll of Owen’s sausage. You mix this all together and form 1″ balls and bake at 350°F for 15-18 minutes until lightly brown. 

A copy of mom’s actual recipe is below!

mom's original sausage balls recipe


sausage stroganoff

A Sausage Stroganoff Recipe From Betty's Cook Nook

Ahhh … Mom’s sausage stroganoff recipe – I remember it well! 

This is a hearty meal that reminds me of crisp fall days and warm fall nights, compliments of this savory dish.

This is one of my favorites and super easy to make. So easy, in fact, that Mom didn’t write out instructions on how to make it ~ just a list of the ingredients!

Rah, simplicity!

Foodie Tips ~

 For you stroganoff fans out there give Mom’s Beef Stroganoff recipe a whirl. It’s a different take on this beef stroganoff and just as tasty.

 Sausage Stroganoff is a dish inspired from Russian cooking. I Googled “Russian Food Facts” and found this interesting passage …”Russia is mainly a northern country with a long-lasting cold winter. The food should give us much energy and warmth to survive during the winter time. So, the essential components of Russian cuisine are the ones, which provide more carbohydrates and fat rather than proteins.”

High fives to the folks who love carbs as much as I do!

i. ingredients

1 pound | owens regular sausage
½ pound | owens hot sausage
1 can | campbell’s golden mushroom soup
8 ounce carton | sour cream
to serve | cooked egg noodles or jiffy brand corn muffin mix (the muffins are my favorite)

ii. what to do

1. Start your noodles or corn muffins and while they are getting ready…

2. In a medium-sized pan over medium-high heat, brown the sausages together. Drain grease from the meats and return it to your pan.

A Sausage Stroganoff Recipe From Betty's Cook Nook3. To your sausage mixture fold-in the soup and the sour cream until well blended.Sausage Stroganoff On The Stove

4. When warmed through, you’re done!

Serve on top of your prepared egg noodles or corn muffins.

I remember Mom would just whip-up corn muffins straight from the box, cut them in half horizontally and serve each half topped with a generous spoonful of the stroganoff.

A cleaned plate makes a happy belly!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

A Sausage Stroganoff Recipe From Betty's Cook Nook

A Scan Of Mom's Original Sausage Stroganoff Recipe

A Scan Of Mom’s Original Sausage Stroganoff Recipe

Mom's Sausage Stroganoff Recipe

This is the original sausage stroganoff picture I posted on May 25, 2011 shortly after Betty’s Cook Nook was born. As camera technology and my own photo skills have improved over the years I decided to update this recipe with some more modern pics above. I’m leaving this one parked here for sentimental reasons!