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Recipe: Smoked Sausage Stroganoff

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Pick up a copy of Rachel Khoo‘s latest cookbook, The Little Swedish Kitchen, and you’ll find lashings of delicious Scandi-style food: there’s vibrant crunchy salads, inventive and exciting dishes that play on Swedish traditions, and then side-achingly good sweet treats with that always unsuspecting Khoo-twist. But what about when rainy days call and you just want a mountainous helping of well-intended stodge with just a little extra oomf? Cue Rachel’s recipe for smoked sausage stroganoff.

This is what Rachel has to say about the dish:

‘This is another Swedish comfort-food classic, but one you’re unlikely to see served outside of work canteens or someone’s home. It’s usually served with rice, but I like to serve mine with pasta and add a few (elderberry) capers to the sauce for a bit of a kick.’

Extract and recipe from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Smoked sausage stroganoff / Korv Stroganoff

Get ahead

The sauce can be made the day before (just don’t add the chives at this stage) and then warmed up gently when you need it.

You can also freeze the sauce in an airtight container for up to a month. Simply add the pasta water as stated above just before serving, and cook the pasta fresh.

The Little Swedish Kitchen

This recipe is from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Read more...

Read our full interview with Rachel

Try out some more of Rachel’s recipes:

Find out Rachel’s favourite podcasts

Explore Stockholm with Rachel

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(No Ratings Yet)
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Preparation Time15 MINUTES

Cooking Time30 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

a knob of butter
1 large onion, peeled and finely chopped
350g falukorv or smoked sausage, very finely diced
1 tbsp tomato purée
1 tbsp Dijon mustard
1 tsp paprika
130ml single cream
sea salt and black pepper
400g tagliatelle or pappardelle
2 tbsp eldercapers (see page 287 of The Little Swedish Kitchen) OR regular capers
a handful of finely chopped fresh chives

Get ahead

The sauce can be made the day before (just don’t add the chives at this stage) and then warmed up gently when you need it.

You can also freeze the sauce in an airtight container for up to a month. Simply add the pasta water as stated above just before serving, and cook the pasta fresh.

The Little Swedish Kitchen

This recipe is from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Read more...

Read our full interview with Rachel

Try out some more of Rachel’s recipes:

Find out Rachel’s favourite podcasts

Explore Stockholm with Rachel

1

Bring a large pan of salted water to the boil for the tagliatelle or pappardelle.

2

Put the butter, onion and sausage into a large pan. Fry, stirring occasionally, until the sausage and onion are golden. Add the tomato puree, mustard, paprika and cream, continuing to stir so the flavours mingle, and simmer gently for 5 minutes. Taste for seasoning and adjust to taste.

3

Add the pasta to the pan of boiling water. Cook for 7 minutes (or according to packet instructions). Drain the pasta, reserving a small mugful (around 80ml) of pasta water.

4

Add the mug of pasta water to the sausage sauce. Stir in with the capers and take off the heat. Toss the pasta in the sauce until well coated, and sprinkle over the chives. Serve immediately.

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Preparation Time15 MINUTES

Cooking Time30 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

a knob of butter
1 large onion, peeled and finely chopped
350g falukorv or smoked sausage, very finely diced
1 tbsp tomato purée
1 tbsp Dijon mustard
1 tsp paprika
130ml single cream
sea salt and black pepper
400g tagliatelle or pappardelle
2 tbsp eldercapers (see page 287 of The Little Swedish Kitchen) OR regular capers
a handful of finely chopped fresh chives

Get ahead

The sauce can be made the day before (just don’t add the chives at this stage) and then warmed up gently when you need it.

You can also freeze the sauce in an airtight container for up to a month. Simply add the pasta water as stated above just before serving, and cook the pasta fresh.

The Little Swedish Kitchen

This recipe is from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Read more...

Read our full interview with Rachel

Try out some more of Rachel’s recipes:

Find out Rachel’s favourite podcasts

Explore Stockholm with Rachel

1

Bring a large pan of salted water to the boil for the tagliatelle or pappardelle.

2

Put the butter, onion and sausage into a large pan. Fry, stirring occasionally, until the sausage and onion are golden. Add the tomato puree, mustard, paprika and cream, continuing to stir so the flavours mingle, and simmer gently for 5 minutes. Taste for seasoning and adjust to taste.

3

Add the pasta to the pan of boiling water. Cook for 7 minutes (or according to packet instructions). Drain the pasta, reserving a small mugful (around 80ml) of pasta water.

4

Add the mug of pasta water to the sausage sauce. Stir in with the capers and take off the heat. Toss the pasta in the sauce until well coated, and sprinkle over the chives. Serve immediately.

SHOW MORE
SHOW LESS

Pick up a copy of Rachel Khoo‘s latest cookbook, The Little Swedish Kitchen, and you’ll find lashings of delicious Scandi-style food: there’s vibrant crunchy salads, inventive and exciting dishes that play on Swedish traditions, and then side-achingly good sweet treats with that always unsuspecting Khoo-twist. But what about when rainy days call and you just want a mountainous helping of well-intended stodge with just a little extra oomf? Cue Rachel’s recipe for smoked sausage stroganoff.

This is what Rachel has to say about the dish:

‘This is another Swedish comfort-food classic, but one you’re unlikely to see served outside of work canteens or someone’s home. It’s usually served with rice, but I like to serve mine with pasta and add a few (elderberry) capers to the sauce for a bit of a kick.’

Extract and recipe from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Smoked sausage stroganoff / Korv Stroganoff

1

Bring a large pan of salted water to the boil for the tagliatelle or pappardelle.

2

Put the butter, onion and sausage into a large pan. Fry, stirring occasionally, until the sausage and onion are golden. Add the tomato puree, mustard, paprika and cream, continuing to stir so the flavours mingle, and simmer gently for 5 minutes. Taste for seasoning and adjust to taste.

3

Add the pasta to the pan of boiling water. Cook for 7 minutes (or according to packet instructions). Drain the pasta, reserving a small mugful (around 80ml) of pasta water.

4

Add the mug of pasta water to the sausage sauce. Stir in with the capers and take off the heat. Toss the pasta in the sauce until well coated, and sprinkle over the chives. Serve immediately.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

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