Our use of cookies

Some cookies are necessary for us to manage how our website behaves while other optional, or non-necessary, cookies help us to analyse website usage. You can Accept All or Reject All optional cookies or control individual cookie types below.

You can read more in our Cookie Notice

Functional

These cookies enable core functionality such as security, network management, and accessibility. You may disable these by changing your browser settings, but this may affect how the website functions.

Analytics & Tracking

Analytical cookies help us to improve our website by collecting and reporting information on its usage. This category also includes tracking code such as Facebook Pixel.

Rachel Khoo

The Khoo Times

The
Khoo Times

Daily Edition
Latest News

Smoked Sausage Stroganoff from My Swedish Kitchen Ep 2

Smoked Sausage Stroganoff / Korv Stroganof

This is another Swedish comfort-food classic, but one you’re unlikely to see served outside of work canteens or someone’s home. It’s usually served with rice, but I like to serve mine with pasta and add a few (elderberry) capers to the sauce for a bit of a kick. From my newest book My Little Swedish Kitchen and featured on episode 2 of My Swedish Kitchen on Food Network UK!

Serves 4Preparation time: 15 minutesCooking time: 30 minutes

Ingredients:

a knob of butter1 large onion, peeled and finely chopped350g falukorv or smoked sausage, very finely diced1 tbsp tomato purée1 tbsp Dijon mustard1 tsp paprika130ml single creamsea salt and black pepper400g tagliatelle or pappardelle2 tbsp elder capers (see page 287 of my book) or regular capers a handful of finely chopped fresh chives

Bring a large pan of salted water to the boil for the tagliatelle or pappardelle.

Put the butter, onion and sausage into a large pan. Fry, stirring occasionally, until the sausage and onion are golden. Add the tomato puree, mustard, paprika and cream, continuing to stir so the flavours mingle, and simmer gently for 5 minutes. Taste for seasoning and adjust to taste.

Add the pasta to the pan of boiling water. Cook for 7 minutes (or according to packet instructions). Drain the pasta, reserving a small mugful (around 80ml) of pasta water.

Add the mug of pasta water to the sausage sauce. Stir in with the capers and take off the heat. Toss the pasta in the sauce until well coated, and sprinkle over the chives. Serve immediately.

Get ahead / The sauce can be made the day before (just don’t add the chives at this stage) and then warmed up gently when you need it. You can also freeze the sauce in an airtight container for up to a month. Simply add the pasta water as stated above just before serving, and cook the pasta fresh.

Watch the episode online, here. (UK only)

Recipe from my latest cookbook, The Little Swedish Kitchen. Order it on amazon now!

In other news