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Sausage stroganoff spaghetti recipe

14 ratings

This simple sausage spaghetti is the perfect dinner after a busy day. Fry off the sausages until they're nice and crispy then stir through a stroganoff-style creamy sauce. It's hearty, warming and on the table in 30 minutes. See method

Serves 4
Takes 30 mins
649 calories / serving
Freezable

Ingredients

454g pack reduced-fat pork sausages
½ tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, crushed
1½ tbsp smoked paprika
1 chicken stock pot, made up to 500ml
350g spaghetti
150ml 50% less fat crème fraîche
10g fresh flat-leaf parsley, chopped

If you haven't got spaghetti, try using linguine instead

Each serving contains

Energy
2735kj
649kcal 32%
Fat
20g 28%
Saturates
8g 39%
Sugars
9g 10%
Salt
2g 33%

of the reference intake
Carbohydrate 83.1g Protein 31.5g Fibre 8.1g

Method

Squeeze the meat out of the sausages into a bowl.
Heat the oil in a frying pan over a medium-high heat and fry the meat for 5-6 mins, breaking up with a spoon, until browned. Add the onion and cook for 4-5 mins more until golden.
Add the garlic and paprika and cook, stirring, for 2 mins. Add the stock and stir, scraping up any bits in the base of the pan. Simmer over a low-medium heat for 10-12 mins until reduced.
Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 100ml cooking water.
When the spaghetti is nearly cooked, stir the crème fraîche into the sauce; season to taste with pepper. Stir in the spaghetti, reserved cooking water and most of the parsley; toss well. Scatter with the remaining parsley and a little ground black pepper to serve.

Freezing and defrosting guidelines

Freeze sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Sausage recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.