Musk’s gluten free sausages in a creamy mushroom and paprika sauce served over rice.

Serves 4-6

Preparation Time 5 mins

Cooking Time 20 mins



2 packs of Musk’s Gluten Free Sausages

300ml of soured cream

large onion (approx 210g), finely chopped

300g of closed cup mushrooms, sliced

120ml of white wine

240g of long grain rice

1 1/2 tbsp paprika

1 tbsp tomato puree

300ml beef stock

1 tsp mild chilli powder

1 tbsp olive oil


Cooking instructions

Heat the oil in a frying pan over a medium heat and fry the sausages for 8-10 minutes, or until browned and cooked through.

Remove the sausages from the pan and set aside. Add more oil to the frying pan, if necessary, and fry the onion for 3-4 minutes, or until soft. Add the mushrooms to the pan and fry for 3-4 minutes, or until tender.

Stir in the paprika, chilli powder and tomato puree and fry for 1 minute.

Pour in the wine and simmer until reduced by half and then pour in the stock. Cut each sausage into four pieces and stir into the stroganoff. Simmer, uncovered, for 20 minutes, or until the sauce develops a thicker consistency.

Meanwhile, cook the rice according to the packet instructions.

Remove the stroganoff from the heat and stir in the soured cream.

Season the stroganoff to taste with salt and pepper and serve with the cooked rice.