Sausage StroganoffGet a Sausage In ya!
By Jody AllenAlways looking for new and different ways to serve snags? Look no further.
Sausage Stroganoff works well with beef or pork sausages and is a great ‘kid friendly’ version of the regular beef stroganoff!
serves
4time needed
prep cookingredients
11difficulty
easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 792g serve |
Qty per 100g |
|
| Energy | 4166kJ | 526kJ |
| Protein | 43g | 5g |
| Fat,total | 46g | 6g |
| -saturated | 13.5g | 1.7g |
| Carbohydrate | 41g | 5g |
| -sugars | 11.1g | 1.4g |
| Dietary Fibre | 4.08g | 0.52g |
| Sodium | 3786mg | 478mg |
Ingredients
- 8 Beef Sausages
- 2 Bacon Rashes
- 1 Onion Brown
- 1 tbsp Olive Oil
- 2 tsp Garlic crushed
- 1 Mushrooms 1 can or 500 grams
- 1/2 cup Sour Cream
- 1 cup Beef Stock
- 1 tbsp Sweet Paprika
- 2 tbsp Tomato Paste
- 1 Pasta
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Method
- 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.