2 teaspoons olive oil
1 kg British Sausage Company Beef sausages
3 rashes bacon chopped
1 onion chopped
2 garlic cloves crushed
500g mixed mushrooms
1 teaspoon sweet paprika
¼ bottle Extra Chilli Japanese Sauce (for medium heat)
1 cup beef stock
¼ cup sour cream
Heat oil in pan over medium heat. Cook sausages until browned. Take off heat and cover in alfoil to keep warm. To the same pan, add the bacon, onion and garlic. Cook stirring until bacon is golden. Add the mushrooms. Stir until mushrooms have softened. Add the paprika, Japanese sauce and beef stock. Bring to a simmer. In the meantime cut each sausage up and add to the pan. Cook for another couple of minutes until well combined. Remove from the heat and stir through the sour cream.
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