Creamy Sausage Strognanoff
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive Oil
- 8 Thick Pork Sausages
- 1 tbsp Butter
- 1 Onion (peeled and finely chopped)
- 2 Garlic Cloves (peeled and finely chopped)
- 250 g Chestnut Mushrooms (sliced)
- 1 tbsp Tomato Puree
- 1 tsp Dijon Mustard
- ยฝ tbsp Smoked Paprika
- 350 ml Chicken Stock
- 200 ml Creme Fraiche (or soured cream)
- 2 tbsp Parsley (chopped)
Method
- Heat the oil in a pan and brown the sausages. Remove to a plate.
- Add the butter to the same pan, then cook the onion, garlic, and chestnut mushrooms until soft.
- Stir in the tomato puree, Dijon mustard, and smoked paprika.
- Pour in the stock and add the browned sausages back into the pan. Simmer for 15 minutes.
- Mix in the creme fraiche.
- Season and serve (egg noodles, mashed potato, and rice are great options) with the chopped parsley.