30 December 2014

Paprika Sausages with Mushrooms

Sometimes you just want a simple, tasty, cheap meal and this recipe contributed by Cheapskater Penny, and from the Cheapskates Club Recipe File, fits the bill perfectly. After the indulgences of Christmas having something so basic as a sausage and then jazzing it up with some flavour and texture, tastes like pure home-cooked luxury.

When I did my quarterly meat shop in early December Tasman Meats had sausages on sale. AJ had been asking for sausages so I added them to the meal plan and was more than happy to be able to buy them at $3.99/kg. I am not a huge fan of sausages, but I do like the ones Tasman produce. They're not too fatty, not too spicy, aren't full of gristle and they are usually an excellent price. So we have sausages in the freezer and on the meal plan. And AJ is happy :)

This recipe is comfort food, plain and simple and it is just as comforting in December as it is in July and it's a nice break from salad and leftovers at this time of year. Serve it over steamed rice or mash and enjoy.

Paprika Sausages with Mushrooms

1 tbsp oil
1 onion, finely sliced
2 - 3 tsp paprika (your favourite type will work beautifully)
125g button mushrooms, sliced
425g can chopped peeled tomatoes
salt & pepper to taste
500g sausages
1/2 cup sour cream

Heat oil in a large pan and cook onions for 1 minute or until soft. Stir in paprika. Add mushrooms, tomatoes with juice and season to taste. Cook uncovered over a gentle heat for 10 minutes, stir occasionally. While sauce is cooking, cook sausages under grill until cooked through and browned. Remove sausages from heat and cut into chunks. Mix through sauce and heat. Top each serving with a spoonful of sour cream and sprinkle with paprika. Serve with cooked rice to stretch further, great heated up the next day.

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