BACON & CHEDDAR SAUSAGE HALUSHKI

Steps:

• Grill (or cook) sausages according to package directions. (I like to grill them over lower heat for a longer amount of time). When done, slice 1/3" thick, or as you like, into a bowl. Cover and set aside.
• Snip bacon into small pieces with kitchen scissors into a large frying pan and sauté over medium heat until crisp, stirring often, about 10 minutes. Add onion and garlic, and sauté with bacon until onion is softened and translucent, about 5 more minutes. Set aside leaving the bacon drippings in the pan. Add sliced cabbage, salt, pepper, and toss. Cover until needed.
• Bring a large pot of salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but al dente, about 18 minutes if using Reames. Drain well. Scrape bacon and onion mixture (with the drippings) into the pot you used to cook the noodles, add butter, and cook and stir cabbage until coated with drippings. Cover pot and cook cabbage over medium-low heat, about 15 to 18 minutes, or until cabbage is tender. Stirring occasionally. Gently stir in noodles and sliced, grilled sausages.
• Turn heat down to low and heat through, about 1 more minute, folding gently. Taste and adjust seasonings as you like. Serve with my homemade mashed potatoes if you'd like.
• NOTE: *If you're like me, and bake (or fry) your bacon when you buy it and save the grease, use 4 strips cooked bacon, snipped into pieces, and 2 Tbl. bacon grease. Cook the onion and garlic in the bacon grease and add the already-cooked bacon when you add the cabbage.