Chicken Stroganoff Sausages

Submitted by Paulene Christie

Chicken Stroganoff Sausages

5 from 3 votes
Serving: 4
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 4


  • 8 thin chicken sausages
  • 1 large onion, thin sliced
  • 6-8 large flat mushrooms, thin sliced
  • 1T chicken stock powder mixed in 1 cup of warm tap water
  • 1.5 tsp sweet paprika
  • 2 tsp minced garlic
  • 2T Worcestershire sauce
  • 200ml sour cream mixed with 1T cornflour


  • Add sausages, raw, to slow cooker and top with onion and mushroom
  • Combine stock, water, paprika, garlic, Worcestershire and pour over
  • Cook on low for approx. 4hrs
  • You 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.
  • Add the combined sour cream and cornflour and mix well to combine
  • Continue to cook for an additional 10-15 minutes to heat through and thicken.
  • Serve on pasta or with rice and steamed green veg

13 thoughts on “Chicken Stroganoff Sausages”

  1. 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!

  2. Had this for the first time for Dinner last night, Oh my gosh, it was amazingly delicious ? will definitely be making this again and again. I did add Spinach in the last 10 minutes or so and bonus enough leftovers for another meal.

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