Sausage Stroganoff


  • 5 potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 8 thick beef sausages
  • 3 short-cut bacon rashers, diced
  • 1 onion, diced
  • 2 teaspoons garlic, minced
  • 250g mushrooms, quartered
  • 1/4 cup tomato paste
  • 1 cup beef stock
  • 1 teaspoon smoked paprika
  • 1/4 cup sour cream
  • 2 tablespoons chives, chopped
  • 1/4 cup milk
  • 25g unsalted butter, chopped
  • Salt and pepper, to season


  1. Bring a large saucepan of water to the boil.
  2. Add potatoes and cook for 15 minutes or until tender. Drain.
  3. Return the potatoes to the saucepan and cook over medium heat for 1 minute. Stir to evaporate any excess liquid. Remove from heat.
  4. Heat oil in a large frying pan over medium-high heat.
  5. Add sausages and turn occasionally for 8 to 10 minutes or until just cooked through. Remove from pan and slice into bite-sized pieces.
  6. Add bacon, onion and garlic to the pan, cook for 3-5 minutes or until browned.
  7. Add mushroom and continue to cook for 5 minutes.
  8. Stir through tomato paste, stock, paprika and season with salt and pepper. Bring to the boil.
  9. Reduce heat to low and add sausage, toss to coat. Cook for 3 minutes or until sausages have heated through.
  10. Remove frying pan from heat. Stir in sour cream and chives.
  11. Mash potatoes. Add in milk and butter and season with salt and pepper.
  12. Serve sausage stroganoff with mashed potato.