Sausage Stroganoff

There’s a reason Sausage Stroganoff has stood the test of time. Creamy, savoury, and full of flavour, it’s comfort food at its best. Our version keeps the stroganoff hearty and comforting, with the sausage adding a rustic twist. It’s the sort of weeknight dinner that feels special without much fuss — just tender noodles, rich sauce, and a sprinkle of fresh parsley to finish.

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Sausage Stroganoff

Ingredients:

250 g dried wide egg noodles (or tagliatelle works well)

500 g pork sausages, casings removed

200 g fresh mushrooms, sliced

1 medium onion, finely chopped

2 cloves garlic, crushed

¼ cup plain flour

½ tsp paprika

1 ½ cups beef stock

1 cup sour cream

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, to serve

Instructions:

Bring a large pot of salted water to the boil and cook the egg noodles according to the packet instructions until just tender. Drain and set aside.

Heat a large frying pan over medium heat. Break the sausage meat into small chunks straight into the pan. Cook for 4–5 minutes, breaking it up with a wooden spoon, until starting to brown. Add the mushrooms, onion, and garlic, and cook for another 5 minutes until the veg are soft and the sausage is cooked through.

Sprinkle over the flour and paprika, stirring so everything is coated. Gradually pour in the beef stock, stirring constantly to avoid lumps. Bring to a gentle boil and cook for 2–3 minutes until the sauce thickens.

Remove the pan from the heat. Stir through the sour cream until smooth. Taste and season with salt and pepper as needed.

To serve, pile the noodles onto plates, spoon over the sausage stroganoff, and finish with a scattering of fresh parsley.