Wild Boar Sausage Stroganoff with Tagliatelle

 

Serves 4

Preparation: 20 mins

Cooking Time:  15 mins

 

I found the original recipe in the BBC  Good Food Guide, but knew instantly by using fresh Wild Boar sausages hand made by our local butcher, I could make this dish something really special!

 

Well, this was not only packed full of flavour but unbelievably delicious!

Added bonus, quick and easy to prepare!

 

So I made this for a family lunch very recently, and it was ridiculously delicious.   Of course, you could use any good quality sausage and I also doubled the quantity of mushrooms, because they shrink when they cook and they are such an important ingredient for a tasty stroganoff.

 

 

 

 

Ingredients

 

• 20g unsalted butter

• olive oil, for drizzling

• 8 Wild Boar sausages

• 700g chestnut mushrooms, sliced

• 1 tablespoon sweet Paprika (if you prefer, you can use Smoked Sweet Paprika)

• 300ml soured cream

• 1 tbsp wholegrain mustard

• 150ml beef stock

• 400g dried tagliatelle

• Large bunch parsley, chopped

 

 

Method

 

1. Heat the butter and oil in a frying pan over a medium-high heat until foaming. 
    

2. Place the sausages into the pan. Cook for 5-10 mins or until golden brown on all sides.
    

3. In a separate pan, add the mushrooms to butter and oil and cook for a further 5 - 10 mins until starting to turn brown.
    

4. Stir through the Paprika and cook for 1 min before stirring in the soured cream, mustard and stock. Bring to a simmer and season to taste.
    

5. Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.