Directions
1Add sausages, raw, to slow cooker and top with onion and mushroom
2Combine stock, water, paprika, garlic, Worcestershire and pour over
3Cook on low for approx. 4hrs
4You may like to cut your sausages at this point into slices and return to pot, or leave whole if you wish. I like to cut mine.
5Add the combined sour cream and cornflour and mix well to combine
6Continue to cook for an additional 10-15 minutes to heat through and thicken.
7Serve on pasta or with rice and steamed green veg
Submitted by Paulene Christie
10 Reviews
Cathryn
August 6, 2022
Delicious!made to the recipe exactly
CHRISTINE BLAIN
August 6, 2021
Great, easy, recipe. I found it a little bland … next time I would double the paprika and garlic, and perhaps add some tomato paste. I use zucchini instead of mushrooms in stroganoff, if anyone else with an aversion to mushrooms can use a tip!
Lisa Smith
April 29, 2021
I had this last night it was so yummy still got left overs to have for tonight’s tea
Amy
February 5, 2021
Oh so yummy! And its simple as well, hubby absolutely loved it. We served with mash and mixed veg.
Paulene @ Slow Cooker Central
June 18, 2020
I guess you could just leave them out 🙂
Jason Armstrong
June 18, 2020
Thinking of making this. Is there anything else I can use instead of mushrooms
Jenna
June 4, 2020
The family loved this. Super simple and full of flavour. It will be in regular rotation in our house
Holly Lynch
May 22, 2020
I made this recently with beef sausages & the whole family thought it was really delicious!
Marlene Zvaigzne
February 12, 2020
We had these last night. Totally delicious. I served them with steamed cabbage noodles. Thank you.
Karen
September 24, 2022
Did it with beef sausages. 100ml extra light sour cream, 2 tblspn tomato paste & extra 1/2 tsp sweet paprika.
Tonight’s dinner. Will serve with noodles.
Yumm