Saucy Sausage Stroganoff works well with beef or pork sausages and is a great ‘kid friendly‘ version of the regular beef stroganoff!
Always looking for new and different ways to serve snags? Look no further. Personally, I always use the Honey flavoured sausages in this recipe – the added sweetness is just delish!
Just make sure you buy good sausages that would normally eat – as if you get the super cheap ones – they tend to get a bit fatty and that affects the end result.
Saucy Sausage Stroganoff is a great recipe for when you are super busy – as you can whack it on – and forget about it. Serve it with some pasta or noodles, or some steamed vegetables – or even on toast!
If you want to freeze Saucy Sausage Stroganoff for later – cook it right up to the point of adding sour cream (don’t add sour cream!) – then pop into a ziplock bag and freeze for up to six months. If you freeze it after adding sour cream it might curdle and be gross.
If you love this recipe – try these:
Heat the olive oil in a heavy based pan.
Add the sausages and cook until well browned (about 10 minutes).
Remove the sausages and keep warm.
Add the garlic, onion and bacon and mushrooms to the pan and cook until browned and soft.
Add the tomato paste, paprika and beef stock.
Simmer gently for a few minutes.
Return the sausages to the pan and heat through.
Turn off the heat and stir in the sour cream.
Season to taste.
Recipe Hints and Tips:
- Serve Sausage Stroganoff over hot pasta noodles for a delicious and hearty meal.