This sausage stroganoff recipe is perfect for busy weeknights and family dinners. It’s a delicious twist on the classic beef stroganoff, using sausages, mushrooms, and a creamy sauce. With simple ingredients and quick prep, it’s a great choice for a satisfying meal that the whole family will love.
So there’s loads of stroganoff recipes on my blog.
To the point that we over-stroganoffed a little bit, and I didn’t cook one for absolutely ages. Then, for a change, we thought we’d try a sausage stroganoff.
Sausages are cheap and easy and always a hit with the kids, and they absolutely adored this!
Why I Love Sausage Stroganoff
I love this easy sausage stroganoff recipe because:
- It’s an easy weeknight dinner and excellent comfort food.
- Sausages are a cheaper alternative to other meats.
- It’s quick.
- Really, the main thing is that this sausage stroganoff is absolutely gorgeous.
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Ingredients For Sausage Stroganoff
When I make this recipe for sausage stroganoff with pasta, I use:
Cooking Spray – Swap for olive oil or any other cooking oil if you prefer.
Pork Sausages
Butter
Red Onion
Garlic Puree – Or use three crushed garlic cloves. If you are using fresh, cook for a few minutes before moving on to the next step of the recipe.
Closed Cup Mushrooms – Button or chestnut mushrooms are fine, too.
Dijon Mustard – Swap for English mustard if that’s what you’ve got.
Smoked Paprika
Beef Stock
Pinch Salt and Pepper
Sour Cream
Dried Parsley – Chopped fresh parsley is fine too.
Some creamy sausages stroganoff recipes use tomato paste or puree, but I don’t think it’s necessary.
You’ll Also Need
All you need to make sausage stroganoff is:
- A sharp knife and chopping board to prepare the ingredients.
- A large, non-stick, heatproof pan. I use my frying pan, but a Dutch Oven would be fine, too.
- A spatula or spoon to stir.
- A plate or bowl for the sausages.
Anything else will depend on the sides that you serve it with.
How to Make Sausage Stroganoff – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Liberally mist a large, non-stick frying pan with cooking spray and warm over medium heat on the hob. If you are using cooking oil, heat the pan before adding the oil.
Step Two
Add the sausages, and fry for 10 minutes, turning often until the sausages are lightly browned.
If you prefer, you can brown the sausages in the oven or cook them in an air fryer instead of frying.
Step Three
Remove the sausages to a clean plate and leave to one side. Any bits that have come away, or oil, can be left in the pan. Just give it a scrape to deglaze when you add the butter.
Step Four
Melt the butter in the same pan.
Step Five
Add the onions and fry for 5-10 minutes until soft, stirring often.
Step Six
Stir in the garlic puree.
Step Seven
Add the mushrooms and cook for 3 minutes, stirring often. It’ll seem a lot, but they’ll quickly reduce.
Step Eight
Stir in the mustard and paprika.
Step Nine
Pour in the stock and season with a little salt and pepper.
Step Ten
Return the sausages, and any juices on the plate, and mix well.
Step Eleven
Simmer for 3 minutes, stirring often.
Step Twelve
Add the soured cream and parsley.
Step Thirteen
Stir well and bring to a simmer.
Step Fourteen
Simmer for 20 minutes, stirring occasionally, until the sauce is thick and creamy. You can reduce the temperature to keep it at a gentle simmer.
Top Tips
I don’t have many tips for this one. It’s so easy and always tastes fantastic.
I guess really just to use sausages that you like, and to prepare your sides while everything is cooking.
If, like me, you serve your stroganoff with pasta, you might prefer to mix the drained pasta in so that it’s covered in stroganoff sauce instead of serving the sausages on a bed of pasta. If needed, add some of the pasta water so the sauce is thinner and goes further.
Serving Suggestions
I’m a bit boring, really, and always serve my stroganoff with pasta. Our household loves pasta, and it’s a big favourite. Sausage tagliatelle, in particular, is well-loved!
But stroganoff is also excellent with potatoes, rice or bread.
Variations
There are a few different ingredients that you can use, like different kinds of sausages, mushrooms, and fresh garlic. But as well as those direct swaps, there are a few things that you can do differently.
Chop the Sausages
I return my sausages to the pan whole. My kids are older, so chopping isn’t an issue at the table, and I think it’s easier to portion them evenly.
But you could chop the cooked sausages into bites before returning to the pan if you want to.
Add Some Heat
This stroganoff with sausages recipe isn’t very spicy. The paprika is just for flavour.
Add more or a touch of chilli if you’d like a spicier flavour.
Add More Cream
Alternatively, add a little extra soured cream if you prefer a very creamy sausage stroganoff.
Leftovers
If you have any leftover sausage stroganoff, you can reheat it in a pan with a little extra water or stock, cooking over a medium temperature and stirring occasionally for around 10 minutes until the sausages are piping hot. Use a lid to speed things up if you are in a hurry.
You can also reheat in the microwave.
Storage
Remove leftovers from the cooking pan to cool in a clean bowl or tub as quickly as possible.
Cover and place in the fridge for 1-2 days.
FAQ
Sour stroganoff might have too much soured cream.
I use regular pork sausages for my stroganoff. Use your favourites.
Yes, you can make sausage stroganoff with bratwurst.
Swedish Sausage Stroganoff, or Korvstroganoff, would typically be served with Swedish Sausages, but the sauce is similar.
Other Recipes
If you like this sausage stroganoff, you might also want to try:
- Beef Stroganoff
- Chicken Stroganoff
- Pork Stroganoff
- Mushroom Stroganoff
- Halloumi Stroganoff
- Sausage and Beer Casserole
- Sausage Pie
- Air Fryer Katsu Curry
- Sausage Stir Fry
Recipe Card
Sausage Stroganoff
Ingredients
- Cooking Spray (Or a tablespoon of cooking oil)
- 8 Pork Sausages
- 30 g Butter
- 1 Red Onion (Finely Diced)
- 1 Teaspoon Garlic Puree
- 250 g Closed Cup Mushrooms (Sliced)
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Smoked Paprika
- 300 ml Beef Stock (Made with one stock cube)
- Pinch Salt and pepper
- 150 ml Soured Cream
- 0.5 Teaspoons Dried Parsley
Instructions
- Liberally mist a large, non-stick frying pan with cooking spray and warm over medium heat on the hob.
- Add the sausages, and fry for 10 minutes, turning often until the sausages are lightly browned.
- Remove the sausages to a clean plate and leave to one side.
- In the same pan, melt the butter.
- Add the onions and fry for 5-10 minutes until soft, stirring often.
- Stir in the garlic puree.
- Add the mushrooms and cook for 3 minutes, stirring often.
- Stir in the mustard and paprika.
- Pour in the stock and season with a bit of salt and pepper.
- Return the sausages and mix well.
- Simmer for 3 minutes, stirring often.
- Add the soured cream and parsley.
- Stir well and bring to a simmer.
- Simmer for 20 minutes (reduce the temperature if necessary), stirring occasionally until the sauce is thick and creamy.
- Prepare pasta, or other sides in this time.
- Serve.
Notes
- Read the post above for more tips and advice.
- Nutritional information doesn’t include pasta or other sides.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
