Ian’s Special Sausage Stroganoff Recipe
As the leaves turn golden and the air gets that unmistakable autumn chill, there’s nothing I love more than coming home to a warm, comforting meal that brings the family together.
Autumn is a special time of year for me – it’s the perfect excuse to slow down before the BIG Christmas rush, a time to savour the rich flavours of the season, and enjoy a bit of warming food indulgence.
For those of you who don’t know me, I’m Ian Plunkett, I’m part of the team at Archer’s Butchers in Norwich.
When I’m not busy preparing high-quality cuts of locally sourced meats for our customers, you’ll find me in the kitchen, usually with a smooth glass of red wine, cooking up hearty, homely dishes.
One of my absolute favourites during the cooler months is my Special Sausage Stroganoff, made with our Award-Winning Traditional Pork Sausages. Now before I go any further, you may wonder if the quality of the sausage matters… And the answer to that is a resounding ‘Yes’ (why? all will be revealed)
All our sausages are made with outdoor reared pigs from Tim Allen in South Creake, North Norfolk. They are handmade the traditional way using our own unique blend of herbs and spices with no artificial flavourings or colourings used.
This dish is everything you want in a family meal – it’s easy to make, packed with flavour, and can be on the table in just under 30 minutes.
I’ve made it for countless family dinners, and it never fails to hit the spot. It doesn’t matter if it’s a school night, a get together or weekend special. It’s a diverse dish and I thought it was time to let you all in on the secret and share my recipe.
This sausage stroganoff recipe serves four people.
Ingredients:
- 12 Archer’s Traditional Pork Sausages or whatever type are your own go-to) I’ve tried a few varieties and the traditional pork or Black Pepper options are my fave.)
- 1 onions, diced
- 200g button mushrooms, sliced
- 200ml crème fraîche (full fat works best for a richer sauce)
- 200ml Archer’s Chicken Stock
- 1 tablespoon of wholegrain mustard
- Oil for frying
Method:
- Start by browning the sausages. In a large frying pan, heat a little oil over medium heat and brown the sausages. You want them golden and caramelised on the outside – that’s where a lot of the flavour comes from. Don’t rush this part!
- Add the onion. Once the sausages are nicely browned, toss in the diced onion and let it cook until translucent. I love how the sweetness of the onion balances the richness of the sausages.
- In go the mushrooms. Stir in the sliced mushrooms, and let everything cook together for about 5 minutes. The mushrooms will soak up all those wonderful juices, adding an extra layer of savoury goodness to the dish.
- Simmer with stock and mustard. Pour in the Archer’s Chicken Stock and add the wholegrain mustard. This gives the dish a lovely tangy depth. Bring it to a gentle simmer and let the flavours blend.
- Finish with crème fraîche. Stir in the crème fraîche and let everything simmer for another 5 minutes. If you prefer a thicker sauce, you can add a touch of cornflour – but I find the creamy sauce is just right as it is.
- Serve up! I personally love this stroganoff served with buttery mashed potatoes, but it’s just as good with plain rice or even pasta. A side of green veg – like broccoli or green beans – adds a fresh, vibrant contrast to the richness of the stroganoff.
A Few Tips from Me:
- Mix it up! While I love using our traditional pork sausages, this recipe works brilliantly with other varieties. Spiced sausages, herby ones – you name it, it’ll work.
- Elevate for a dinner party. If you’re cooking for guests, you can take this dish up a notch by using a mix of wild mushrooms or adding fresh herbs like tarragon or parsley at the end.
- Midweek roast hack. If you’re looking for an easy but impressive meal, pair this stroganoff with our Stuffed Chicken Fillets. Just bake them in the oven at 190°C (180°C fan) for 35-45 minutes, and you’ve got yourself a mini roast in no time.
Why Archer’s Sausages Are the Star of This Dish
The key to making this sausage stroganoff truly special is the quality of the sausages. At Archer’s Butchers, we take great pride in our Award-Winning Traditional Pork Sausages.
They’re made with only the finest ingredients, ensuring they’re bursting with flavour. The sausages bring a delicious savouriness to the stroganoff, and their rich, meaty texture makes the dish feel extra indulgent.
I always say that good food starts with good ingredients, and that’s why I stand by our sausages – they make all the difference!
The exceptional quality will make a sensational difference to your beautiful sausage stroganoff.
Our sausages have a high lean meat content of around 85% and use the perfect mixture of shoulder, belly and leg of pork and a natural casing to create that exceptional “bite”.
So, there you have it – my Special Sausage Stroganoff. It’s a dish that’s become a family favourite in my home, and I hope it brings the same warmth and comfort to your table this autumn. Whether you’re cooking for a busy weeknight or a cosy weekend dinner, this stroganoff is a surefire way to please the crowd.
Pop into Archer’s Butchers to pick up everything you need, and let’s make the most of this beautiful season together.
Happy cooking!
Ian
