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Sausage stroganoff

Name: Sausage stroganoff
Prep time: 30 min
Total time: 30 min
Yield: Serves 2
Ingredients: 2 dashes olive oil; 4-6 pork sausages (gluten-free if you need them to be); 30g butter; 1 onion, sliced; 3 garlic cloves, sliced; 150g chestnut mushrooms, sliced; 1 tsp tomato pureé; 1 tsp Dijon mustard; 1/2 tbsp smoked paprika; 125ml white wine or brandy; 250ml chicken stock; 2 tbsp soured cream; Handful parsley, dill and/or tarragon leaves, chopped; Cooked rice, potatoes or bread to serve

By: Pollyanna Coupland
Food producer, delicious.

Published: 21 Oct 23
Updated: 18 Mar 24

You can’t beat sausages for a midweek meal, and this sausage stroganoff couldn’t be simpler. The stroganoff sauce is smoky from the paprika, with a warming heat from the mustard and a velvety tang from the sour cream. Serve with potatoes, rice or bread.

Check out our easy beef stroganoff, too.

Easy
November 2023

Test kitchen approved

Serves 2
Hands-on time 30 min

Check out our easy beef stroganoff, too.

Gluten-free recipes

Nutrition: Per serving

Calories: 612kcals
Fat: 45g (21g saturated)
Protein: 19g
Carbohydrates: 18g (9.4g sugars)
Fibre: 5.8g
Salt: 1.9g

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Ingredients

2 dashes olive oil
4-6 pork sausages (gluten-free if you need them to be)
30g butter
1 onion, sliced
3 garlic cloves, sliced
150g chestnut mushrooms, sliced
1 tsp tomato pureé
1 tsp Dijon mustard
1/2 tbsp smoked paprika
125ml white wine or brandy
250ml chicken stock
2 tbsp soured cream
Handful parsley, dill and/or tarragon leaves, chopped
Cooked rice, potatoes or bread to serve

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Method

Put a dash of oil in a large pan, add the sausages and cook over a medium heat until browned all over. Remove the sausages from the pan, then add a dash more oil and the butter, onion, garlic and mushrooms. Cook until softened – around 8 minutes.
Add the sausages back to the pan along with the tomato pureé, mustard and smoked paprika, stir for a minute, then add the white wine or brandy to deglaze. Scrape the bottom of the pan to incorporate more flavour, then leave the booze to reduce by half. Add the chicken stock and leave to simmer for 15 minutes.
Take off the heat and leave for a couple of minutes before stirring in the sour cream and chopped herbs, then serve with rice, buttery potatoes or bread.