Fry the sausages (500g) in olive oil until they are cooked through, then remove them to a plate.
Add bacon (100g - roughly chopped) and onion (1 medium onion - sliced) to the same pan, and cook over medium heat until onion starts to soften. Then add mushrooms (500g - sliced) to the pan, continuing to fry until the mushrooms are browned.
Then add tomato paste (2 tbsp) and garlic (2 cloves - crushed) to the mushroom mixture and mix well. Stir over medium-high heat for 1 minute.
Add beef stock (¾ cup), dijon mustard (2 tbsp), sweet paprika (1 tsp) and thyme leaves (2 tsp) to the mushroom mixture and mix well to incorporate, then bring to a simmer.
Add back the sausages (whole or sliced) and continue to simmer until they are heated through. Stir through sour cream (½ cup) and serve.
Notes
Stroganoff is traditionally served with long wide pasta noodles, but you could also serve it with mashed potatoes or rice.
The overall taste of your sausage stroganoff really comes down to one thing - the sausages. But that doesn't mean you need to use super fancy/expensive ones. Use sausages you enjoy eating. Here at home we like the more rustic, chunky style of sausages so that's what I've used for this stroganoff.
You can slice the sausages before you put them back into the sauce to reheat or leave them whole.
Got some cooked sausages in the fridge leftover from last night's barbie? This recipe is a great way to repurpose those leftovers! Just add them in at the end.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*