Recipe: Smoked Sausage Stroganoff
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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
Bring a large pan of salted water to the boil for the tagliatelle or pappardelle.
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.
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.
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.
Bring a large pan of salted water to the boil for the tagliatelle or pappardelle.
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.
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.
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.
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
Bring a large pan of salted water to the boil for the tagliatelle or pappardelle.
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.
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.
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.
Sorry, the comment form is closed at this time.
No Comments
RSS feed for comments on this post. TrackBack URL