Description
A creamy and hearty sausage stroganoff featuring thick pork sausages simmered with mushrooms, onions, and a rich blend of tomato puree, Dijon mustard, and smoked paprika in a luscious creme fraiche sauce.
Ingredients
Scale
- 8 Thick Pork Sausages
- 1 tbsp Butter
- 200 ml Creme Fraiche (or soured cream)
- 1 Onion (peeled and finely chopped)
- 2 Garlic Cloves (peeled and finely chopped)
- 250 g Chestnut Mushrooms (sliced)
- 2 tbsp Parsley (chopped)
- 1 tbsp Olive Oil
- 1 tbsp Tomato Puree
- 1 tsp Dijon Mustard
- ½ tbsp Smoked Paprika
- 350 ml Chicken Stock
Instructions
- Heat olive oil in a pan over medium heat. Add the thick pork sausages and brown them evenly on all sides. Once browned, remove the sausages from the pan and place them on a plate.
- In the same pan, add butter. Cook the finely chopped onion, garlic, and sliced chestnut mushrooms until they become soft and fragrant, about 5-7 minutes.
- Stir in tomato puree, Dijon mustard, and smoked paprika to the softened vegetables, mixing well to coat everything evenly and allowing the spices to release their aroma.
- Pour in the chicken stock, then return the browned sausages to the pan. Bring the mixture to a simmer and cook gently for 15 minutes, allowing flavors to meld and sausages to cook through.
- Stir in the creme fraiche until the sauce is creamy and well combined. Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley. This stroganoff pairs wonderfully with egg noodles, mashed potatoes, or rice for a complete meal.
Notes
- This dish is perfect for a quick weeknight meal.
- It pairs well with egg noodles, mashed potatoes, or rice.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 408
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 31 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 70 mg