What a wonderful surprise — I received a birthday card from Johnsonville along with two coupons for free sausage. It truly made my day, and a few days later my husband headed to the store so we could make a simple, budget-friendly meal. The dish I chose was one I hadn’t made in a long time: halushki.

I fondly remember the Polish festivals in Laporte, Indiana, where authentic Polish food was prepared by descendants and immigrants under tents and booths. The aromas of buttered noodles, kluski dumplings, gnocchi, golabki (stuffed cabbage), kielbasa and especially pierogies drew crowds from blocks away. Even though I’m not Polish, those memories of festival food stuck with me.

Full disclosure: I can’t stand the smell of sauerkraut. That aside, halushki is a dish I love. The name halushki (from halušky) can refer to the thick dumpling-style noodles themselves or to the complete dish. Traditionally it’s made with homemade noodles (sometimes with mashed potatoes mixed in), bacon, cabbage and onions, all cooked in butter and bacon fat for extra richness.

I decided it was time to make halushki again and asked my husband to pick up Johnsonville Bacon Cheddar Sausages. The smoky, cheesy sausages were a perfect match for this classic comfort food — they added a great depth of flavor.

You won’t believe how easy this is to make!

Halushki is simple, economical and absolutely delicious. I don’t follow a strict recipe — I usually make it on a whim — but below is the version I prepared using the Johnsonville sausages. It’s a family-style meal that warms the heart and fills the table with comforting flavors.

This is good stuff, trust me.

Easy to prepare and deeply satisfying, this version of halushki is one I hope any Polish reader would approve of. I love serving it to family — it’s hard not to lick the plate clean.

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Thank you to Johnsonville for the birthday card and sausage — you made my day. I hope I did your product proud.

I encourage you to try this dish soon. Though it’s simple, the combination of noodles, cabbage, bacon and sausages creates a memorable, heartwarming meal that’s perfect for family gatherings. Take a moment to tell your loved ones you care and share a hug — those small gestures matter.

Serve with creamy homemade mashed potatoes for a truly comforting plate.

Yield: 6 servings

Bacon & Cheddar Sausage Halushki

Ingredients

Johnsonville Bacon & Cheddar Sausages, grilled and sliced on the bias (or cook on stovetop according to package directions)
4 strips lean quality thick-cut bacon, snipped into small pieces
1/2 head cabbage, sliced
1 medium onion, diced
1 clove garlic, minced
12 oz. (1/2 of a 24 oz. bag) Reames Frozen Home-Style Egg Noodles
1/2 tsp. kosher salt
1/4 tsp. pepper
4 Tbl. butter

Instructions

Grill or cook sausages according to package directions. I prefer grilling over lower heat for longer. When done, slice about 1/3″ thick and set aside covered.

Snip bacon into small pieces and sauté in a large frying pan over medium heat until crisp, stirring often, about 10 minutes. Add onion and garlic and cook until the onion is softened and translucent, about 5 more minutes. Leave the bacon drippings in the pan.

Add sliced cabbage to the pan with salt and pepper, toss, and cover until needed.

Bring a large pot of salted water to a boil and cook the egg noodles until al dente, then drain well.

Scrape the bacon and onion mixture (with drippings) into the pot used for the noodles, add butter, and cook the cabbage in the drippings. Cover and cook over medium-low heat about 15–18 minutes until cabbage is tender, stirring occasionally.

Gently stir in the drained noodles and sliced sausages. Turn heat to low and heat through about one minute, folding gently. Taste and adjust seasonings as desired.

Serve hot. This pairs well with creamy mashed potatoes.

Notes

If you bake or fry bacon ahead and save the grease, use 4 strips cooked bacon, snipped into pieces, plus 2 tablespoons bacon grease. Cook the onion and garlic in the bacon grease and add the cooked bacon when you add the cabbage.