You will need:

• 6 – 8 Pork Sausages
• Around 450g Button mushrooms (Sliced)
• 300g Long-Grain Rice
• 2 garlic cloves (Crushed)
• 200g Sour Cream
• Bunch of Fresh chives (Finely chopped)
• ½ a chicken stock cube, made up to 100ml
• 1tbsp Dijon mustard
• Around 300g peas
• 10g fresh parsley (Finely chopped)

Tip: This recipe can be made with beef sausages and beef stock instead.

Heat some oil in a deep pan and pinch the sausage meat from the skins. You can discard the skin. (Note this may take longer than you expect the first time). Fry the sausage meat for 5 minutes, breaking it up as much as possible, until slightly golden. If it sticks you can add a little bit of water. Add the mushrooms and cook for 10 minutes until the mushrooms are nice and golden.

Meanwhile, cook the rice to the usual instructions.

Add the garlic to the mushrooms and mince, cooking for a minute, then add the sour cream, chives, chicken stock and dijon mustard. (If you aren’t a fan of mustard you might want to slightly reduce the amount of mustard). Stir together well then bring to a simmer and let sit for 4-5 minutes until it begins to thicken

Boil the peas separately and serve the peas and stroganoff on a bed of rice. Season with the parsley and garnish with 1 or 2 sprigs of parsley.