Ahhh … Mom’s sausage stroganoff recipe … I remember it well!
This is a hearty meal that reminds me of crisp fall days and warm fall nights, compliments of this savory dish.
This is one of my favorites and super easy to make. So easy, in fact, that mom didn’t write out instructions on how to make it ~ just a list of the ingredients!
1 pound | regular Owens sausage
½ pound | hot sausage
1 can | Campbell’s golden mushroom soup
8 oz. carton | sour cream
to serve | cooked egg noodles or “Jiffy” brand corn muffins (the muffins are my favorite)
ii. what to do
1. In a medium-sized pan over medium-high heat, brown the sausages together. Drain grease from the meats.
2. Fold-in the soup and the sour cream until well blended.
3. When warmed through, you’re done! Serve on top of egg noodles or corn bread. I remember mom would just whip-up cornbread muffins straight from the box, cut them in 1/2 (horizontally) and serve each half topped with a generous spoonful of the stroganoff.
A cleaned plate makes a happy belly!
Foodie Tips ~
♥ For you stroganoff fans out there give Mom’s Beef Stroganoff recipe a whirl. It’s a different take on this beef stroganoff and just as tasty.
♥ Sausage Stroganoff is a dish inspired from Russian cooking. I Googled “Russian Food Facts” and found this interesting passage …”Russia is mainly a northern country with a long-lasting cold winter. The food should give us much energy and warmth to survive during the winter time. So, the essential components of Russian cuisine are the ones, which provide more carbohydrates and fat rather than proteins.”
High fives to the folks who love carbs as much as I do!