Sausage stroganoff

Method

1. 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.
2. 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.
3. 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.