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Beef Sausage Stroganoff3 5 M I N S | S E R V E S : 4

I N G R E D I E N T S P R E P A R A T I O N

• 8 Peppercorn Butcher’s Range Thick Beef Sausages

• 2 teaspoons olive oil

• 3 middle bacon rashers, rind removed, chopped (British-style if available)

• 1 large brown onion, chopped

• 2 garlic cloves, crushed

• 500g cup mushrooms, sliced

• 1 teaspoon sweet paprika

• 1/4 cup tomato paste

• 1 cup beef stock

• 1/4 cup sour cream

• 2 tablespoons chopped fresh chives

1. Heat oil in a frying pan over medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm.

2. Add bacon, onion and garlic to pan. Cook, stirring, for 3 minutes or until bacon is golden. Add mush-room. Cook, stirring occasionally, for 5 minutes or until mushroom has softened. Stir in paprika, tomato paste and stock. Bring to a simmer.

3. Meanwhile, cut each sausage diagonally into 4 thick slices. Add to pan. Season with pepper. Cook, stirring occasionally, for 2 minutes or until sausages are heated through. Remove from heat. Stir in sour cream and chives. Serve with bread.