Sausage and Mushroom Stroganoff

Charmaine Lu -
  • 20g butter
  • 6 pork sausages
  • 350g sliced mushrooms
  • 1 tsp smoked paprika
  • 300ml soured cream
  • ½ tbsp mustard
  • 150ml chicken stock
  • 400g tagliatelle
  • Chopped parsley
  • Squeeze the sausage meat from the skins and fry in the butter for 8 mins, or until golden. Add the mushrooms, cook for 5 mins more, then stir through the paprika and some seasoning and cook for another minute or so. Stir in the cream, mustard and stock, then bring to a simmer.
  • Meanwhile, cook the tagliatelle in salted boiling water until al dente, then drain and add to the sauce with the chopped parsley and more seasoning to taste. Mix to coat, then serve with a little more parsley and black pepper on top.
15 mins
4 serving