Creamy Sausage Stroganoff with Spicy Sausage
- 550 g (19 oz) bologna sausage, sliced
- 100 g (3.5 oz) spicy sausage, such as chorizo or kabanoss, sliced
- 1 large onion, finely chopped
- 2 tbsp (30 g) tomato paste
- 1 tsp (6 g) ground cumin
- Salt and pepper to taste
- 1200 ml (5 cups) vegetable broth
- 400 g (14 oz) crushed tomatoes
- 1 tsp (6 g) dried oregano
- 240 ml (1 cup) crème fraîche or sour cream
- 1 red bell pepper, sliced
- Pinch of chili flakes
- Cooking oil, as needed for frying
1. Heat oil in a large skillet over medium heat. Add onion and sauté until softened and translucent.
2. Add bologna sausage to the skillet and cook until browned, breaking it up into smaller pieces as it cooks.
3. Add spicy sausage and cook for another minute.
4. Stir in tomato paste, cumin, salt, and pepper. Cook for 1-2 minutes until fragrant.
5. Pour in crushed tomatoes, vegetable broth, and dried oregano. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until slightly thickened.
6. Stir in crème fraîche or sour cream and cook for another 2 to 3 minutes, until the sauce has thickened and heated through.
7. Taste and adjust seasoning as needed. If desired, add a pinch of chili flakes for extra heat.
8. Serve stroganoff hot, garnished with sliced red bell pepper. Enjoy!
- frying pan
- wooden spoon
- cutting board
- knife
- measuring cups and spoons
- can opener
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