This easy sausage stroganoff recipe is a hearty and comforting main meal, perfect for chilly evenings!
A twist on the classic beef stroganoff, this sausage version is rich, creamy, and oh-so-tasty! You can serve it with rice, noodles, or even mashed potatoes!
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Sausage and mushroom stroganoff is a regular in our house during the colder winter months.
Adapted from my popular leftover roast beef stroganoff recipe, it's become a real family favourite, and best of all, it's really simple to make.
Love stroganoff? You might also like my pork stroganoff and chicken and mushroom stroganoff recipes!
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✔️ Why you'll love this recipe!
- It's a perfect meal for those who enjoy rich, meaty flavours and creamy sauces.
- You can use a variety of sausages, including pork, beef, or even vegetarian options.
- The preparation and cooking process is straightforward and doesn't require any specialised cooking skills. It's a great recipe for busy weeknights when time is of the essence but you still want a homemade, nourishing meal.
- Batch cook and freeze.
🛒 Ingredient notes
Sausages - the key to a tasty sausage stroganoff lies in the quality of the sausage. Opt for high-quality, flavourful sausages - be it pork, beef, or even vegetarian. The sausage should be well-seasoned and capable of holding its texture and flavour when combined with the stroganoff sauce. I use 95% thick pork sausages from my local butcher.
Mushrooms - chestnut mushrooms give the dish a nutty meaty flavour. You could also use button mushrooms or closed cap mushrooms.
Olive Oil & butter - for frying.
Onion - finely chopped for flavour.
Garlic - finely chopped for flavour.
Tomato Puree - adds richness to the dish.
Dijon Mustard - gives the dish a lovely tang. You could also use wholegrain mustard.
Smoked Paprika - adds a smoky flavour to the finished stroganoff.
Stock - I use chicken stock made from a stock pot or stock cube. If using beef sausages, use beef stock.
Creme Fraiche - use full fat creme fraiche or substitute for more traditional soured cream.
Parsley - for garnish
Salt & Pepper - for seasoning.
🔪 How to make sausage stroganoff
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
Top Tips
- The type of sausage you select will significantly influence the flavour of your stroganoff. Opt for high-quality sausages with a good balance of meat and fat. Consider trying different varieties like pork, beef, or even chicken for a lighter version. For vegetarians, there are excellent plant-based sausages available that also work well in this dish.
- Take the time to properly brown the sausages in the pan. This step is crucial as it not only cooks the sausage but also adds a depth of flavour to the dish through the caramelisation of the meat.
- A sprinkle of fresh parsley or dill before serving not only adds a pop of colour but also introduces a fresh flavour that balances the richness of the dish.
🍴 Serving suggestions
Traditionally, stroganoff is served with egg noodles, but you can also serve it with rice, pasta, mashed potatoes, or even over a bed of vegetables for a healthier option (air fryer green beans and roasted Tenderstem broccoli are great choices).
📖 Variations
- Slice the sausages into bite-size pieces if you prefer.
- Add a pinch of chilli flakes or cayenne pepper if you like your food spicy.
- Use soured cream instead of full-fat creme fraiche.
- Adding a splash of wine to the sauce can help to deglaze the pan and add depth of flavour.
- Make slow cooker sausage stroganoff. Put all of the ingredients (apart from the creme fraiche and parsley) into the slow cooker basin, and reduce the amount of stock to 200 ml. Cook on low for 5-6 hours. Add the creme fraiche or sourced cream at the end of cooking.
🥡 Storage
Store - Allow to cool then store in the fridge in an airtight container for up to 3 days.
Reheat - In a microwave until piping hot.
Freeze - Place the sausage stroganoff in a freezer safe container and freeze for up to 3 months.
❓ Frequently asked questions
Yes, you can! Sausage stroganoff is a great make-ahead dish for busy weeknights. Store it in an airtight container in the fridge and reheat it gently on the hob or in the microwave before serving.
Sausage stroganoff pairs well with egg noodles, fettuccine, or any other long and flat pasta. The creamy sauce and tender sausages coat the pasta perfectly.
The best sausage for sausage stroganoff is one that is flavourful and not too lean, as fat contributes to the taste and texture of the dish. Traditional pork or beef sausages are great choices. For a lighter version, chicken or turkey sausages can be used. Vegetarian sausages also work well for a meat-free alternative.
😋 More sausage recipes
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Recipe
Creamy Sausage Strognanoff
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Ingredients
- 1 tablespoon Olive Oil
- 8 Thick Pork Sausages
- 1 tablespoon Butter
- 1 Onion peeled and finely chopped
- 2 Garlic Cloves peeled and finely chopped
- 250 g Chestnut Mushrooms sliced
- 1 tablespoon Tomato Puree
- 1 teaspoon Dijon Mustard
- ½ tablespoon Smoked Paprika
- 350 ml Chicken Stock
- 200 ml Creme Fraiche or soured cream
- 2 tablespoon Parsley chopped
Instructions
- Heat the oil in a pan and brown the sausages. Remove to a plate.1 tablespoon Olive Oil, 8 Thick Pork Sausages
- Add the butter to the same pan, then cook the onion, garlic, and chestnut mushrooms until soft.1 tablespoon Butter, 1 Onion, 2 Garlic Cloves, 250 g Chestnut Mushrooms
- Stir in the tomato puree, Dijon mustard, and smoked paprika.1 tablespoon Tomato Puree, 1 teaspoon Dijon Mustard, ½ tablespoon Smoked Paprika
- Pour in the stock and add the browned sausages back into the pan. Simmer for 15 minutes.350 ml Chicken Stock, 8 Thick Pork Sausages
- Mix in the creme fraiche.200 ml Creme Fraiche
- Season and serve (egg noodles, mashed potato, and rice are great options) with the chopped parsley.2 tablespoon Parsley
Video
Notes
- The type of sausage you select will significantly influence the flavour of your stroganoff. Opt for high-quality sausages with a good balance of meat and fat. Consider trying different varieties like pork, beef, or even chicken for a lighter version. For vegetarians, there are excellent plant-based sausages available that also work well in this dish.
- Take the time to properly brown the sausages in the pan. This step is crucial as it not only cooks the sausage but also adds a depth of flavour to the dish through the caramelisation of the meat.
Sue says
My kids loved this sausage stroganoff, they even ate the mushrooms! Thank you.
Jean hinds says
Loved this recipe
Definitely make it again