Sausage Meatball Stroganoff
Equipment
- Large frying pan
- Saucepan
Ingredients
- 2 tsp olive oil
- 8 pork and fennel sausage
- 20 g unsalted butter
- 1 onion finely sliced
- 350 g chestnut mushrooms sliced
- 1 tbsp English mustard
- 200 ml organic beef stock
- 300 ml sour cream
- 400 ml fresh egg tagliatelle
- small bunch fresh parsley chopped
- sea salt
- ground black pepper
Instructions
- Heat the oil in a frying pan over a high heat. Squeeze large chunks of the sausage meat out of the skins and fry in the pan, turning occasionally, for 5-8 mins until golden brown. Remove from the pan and set aside.
- Add the butter to the pan and once it has come back up to temperature, add the mushrooms, onions and some seasoning
- Cook for about 5-10 minutes until softening and starting to brown. Add back in the sausage meat alongside the mustard, stock and sour cream. Bring to a simmer and cook for about 10 minutes.
- Place pasta in a large pot of salted water and cook according to pack instructions. Once cooked, add to the sauce along with half the parsley and stir to combine.
- Serve in bowls with the remaining parsley sprinkled on top.
Notes
It’s quick, it’s hearty, cheap as chips and best of all, it’s a one-pan situation.
Nutrition
Calories: 675kcal
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