Sausage Stroganoff

Always looking for new and different ways to serve snags? Look no further. Works well with beef or pork sausages! 

8 beef or pork sausages, cut into bite sized pieces
2 teaspoons crushed garlic
2 rashers bacon, chopped finely
1 tablespoon olive oil
1 brown onion, chopped finely
500 grams mushrooms
1 cup beef stock
1/2 cup sour cream
1 teaspoon sweet paprika
2 tablespoons tomato paste
Pasta to serve
 

Heat the olive oil in a heavy based pan. Add the sausages and cook until well browned (about 10 minutes). 

Remove the sausages and keep warm. Add the garlic, onion and bacon and mushrooms to the pan and cook until browned and soft. Add the tomato paste, paprika and beef stock. Simmer gently for a few minutes. 

Return the sausages to the pan and heat through. Turn off the heat and stir in the sour cream. Season to taste.
Serve over hot pasta noodles.