I grew up eating this Sausage Stroganoff for dinner. My Mom made it with a fabulous local made breakfast sausage from a local old timey grocery store where there was a real live butcher cutting meats behind the counter and everything was fresh. I remember it just like it was yesterday! It was a small quaint friendly store where everybody knew everyone and the baggers knew to not put wet/frozen stuff in the same bag with things you didn’t want to get all wet and they didn’t put canned goods in with bananas and bread! Just saying…
Anyway, my Mom got her sausage from the butcher and it was the BEST there ever was. In fact, it’s still available today! Just not from the little supermarket, it’s long gone now. Our local grocery store chain carries it under a different name now called Nantahala Sausage. Until recently, it was still wrapped in the traditional butcher paper. Now it’s wrapped like the other sausages in the plastic and the ends are bound with metal clasps. I’d say it will keep longer in the fridge and even better in the freezer. Yep, I keep a pack in my freezer just for this stroganoff.
All that being said, use whatever your personal favorite breakfast sausage is, and you’ll fall in love with this dish just like we did!
Here’s how I make it.
This is another one of those dishes that’s so easy to make for a weeknight meal.
In a large skillet over medium high heat, crumble and brown the breakfast sausage and drain excess grease. About 5-8 minutes.
Drop the heat to a medium low and toss in the chopped onion. Continue to cook until the onions are tender and translucent. About 5 minutes.
Throw in a can of drained, sliced mushrooms and stir.
Add the flour and stir. Cook 2 minutes.
Stir in the beef base (or a bouillon cube) and water. Bring to a bubble and cook until it thickens.
Turn off the burner and stir in the sour cream.
Serve over egg noodles.
This is one of those dishes that you really just have to try it to believe how good it is. I’m here to tell you, give it a chance and it will become a favorite in your home!
Here’s the printer friendly recipe.