Swedish Sausage Stroganoff

Ingredients

• 1.2 lbs beef sausages (Swedish korv or bratwurst)
• 2 tablespoons unsalted butter
• 3 whole large yellow onions
• 1.5 cups beef broth
• 1 tablespoon tomato paste
• 1 tablespoon Dijon mustard
• ¾ cup full-fat sour cream
• 2 sprigs fresh thyme
• 1 whole bay leaf
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. 1

   Pat 1.2 lbs of beef sausages completely dry with paper towels — this helps them brown evenly and develop a flavorful crust. If the sausages are thick, prick each one gently with a fork in 2–3 places to prevent them from bursting as they cook.

2. 2

   Slice each of 3 large yellow onions in half, then lay them cut-side down on a cutting board. Slice them into half-moons about 1/4 inch thick — you want them thick enough to hold their shape but thin enough to caramelize quickly.

3. 3

   Measure out 1.5 cups of beef broth, 1 tablespoon of tomato paste, and 1 tablespoon of Dijon mustard into a small bowl. Whisk them together until smooth — this creates the base of your sauce.

4. 4

   Set a 12-inch stainless steel skillet over medium-high heat. Let it preheat for 1 minute until a drop of water dances on contact. Working in batches to avoid crowding, add the sausages and brown them on all sides, about 6–8 minutes total. You're looking for a deep mahogany crust. Transfer the browned sausages to a clean plate.

5. 5

   Lower the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet — let it foam and smell nutty, about 30 seconds. Add the sliced onions and a pinch of salt. Sauté, stirring occasionally, until they soften and turn deep golden brown with caramelized edges, about 10–12 minutes. You should hear a steady sizzle; if it's too loud or smoking, lower the heat slightly.

6. 6

   Pour the broth-tomato paste mixture into the skillet with the onions. Use a wooden spoon to scrape up any browned bits stuck to the bottom — these are pure flavor. Stir in 2 sprigs of fresh thyme and 1 bay leaf. Bring to a gentle simmer, about 1 minute.

7. 7

   Return the sausages to the skillet, nestling them into the onion sauce. Reduce the heat to medium-low and simmer gently, uncovered, for about 8–10 minutes. The sauce should bubble slowly at the edges; the sausages will warm through and absorb the flavors.

8. 8

   Remove the skillet from heat and let it cool for 30 seconds. Remove and discard the thyme sprigs and bay leaf. Add 0.75 cup of sour cream and gently fold it into the sauce with a wooden spoon until just combined — do not stir aggressively, or the sour cream may separate. Season with 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper. Taste and adjust seasoning if needed.

9. 9

   Transfer the stroganoff to a serving dish or divide among shallow bowls. Scatter 2 tablespoons of fresh, finely chopped parsley over the top. Serve immediately alongside egg noodles, creamed potatoes, or a simple rye bread for soaking up the sauce.

Tools you’ll need

• 12-inch stainless steel skillet
• paper towels
• cutting board
• sharp knife
• small mixing bowl
• whisk
• wooden spoon
• instant-read thermometer (optional)

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