This variation of a classic dish uses sausages for an economical and easy to make alternative. Serve this easy sausage stroganoff with pasta, mash or rice for a tasty filling family meal.
- Family favourite
- Cheap and cheerful
A few weeks ago I wrote a recipe for Easy Beef Stroganoff for the blog. It is really quick to make so ideal after work and it is good enough to serve to friends at a dinner party. However, it needs to be made with a tender cut of beef. That can sometimes be a bit pricey especially when you have a hungry family to feed. I then remembered an old recipe of mine for Sausage Stroganoff so here it is.
I have kept it simple, the sausages are first browned in the pan, then removed while the onions, then the mushrooms are softened. Then a little flour is added to the pan before some red wine. This can be replaced by stock but is a good addition if you have some as it adds some extra depth to the flavour.
Cook’s Tip: Freeze leftover wine in an icecube tray then pop into a plastic bag or freezer-proof container once frozen and keep in the freezer until required.
The stock is added and the sausages returned to the pan to complete the cooking. I like to serve this with Crème fraîche on the side so that everyone can add just the amount they like but alternatively, you could stir 4 to 5 tbsp into the sauce at the end of cooking.
Serve with pasta, rice or mash and enjoy.
This variation on a classic dish makes and easy to make, economical family meal. Using red wine makes the sauce a little richer and is ideal for using up a little leftover wine but it can be replaced with stock.
- 2 tbsp olive oil
- 8 good pork sausages
- 2 onions sliced
- 200 g button mushrooms halved or left whole
- 2 tbsp plain flour
- 450 ml vegetable or chicken stock
- 150 ml red wine or extra stock
- Crème fraîche, to serve to serve
- Heat the oil in a large saucepan and brown the sausages on all sides over a high heat.
Remove from the pan and reduce the heat, stir in the onions and fry gently for 5 to 10 minutes until soft and golden. Add the mushrooms and fry for another minute or two.
Stir in the flour and cook for 1 minute. Gradually add the stock and red wine, then bring to the boil stirring constantly.
Return the sausages to the pan. Cover and simmer gently for 30 minutes, stirring occasionally.
Serve topped with a spoonful of crème fraîche.
Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)
Step by step Easy Sausage Stroganoff
More Sausage Family Favouirite Recipes Made Easy
I’m linking this recipe up to #CookBlogShare hosted at Casa Costello