Monday, April 11, 2011

Maltese sausage stroganoff

 Stroganoff is a russian dish and contains of beef in small pieces cooked in a tomatoe and cream based sauce with onions, spices and french mustard. In Sweden it's often made with sausage instead of beef.
Today I made a stroganoff with a maltese take on it, with a lot of fresh basil, and with maltese sausage as the protein sorce.

Sausages in general is not to be considered good food, as they often are packed with a lot of flavour enhancers, bread crumbs and often a lot of sugar. But there are good sausages as well, the ones that are properly made with a high meat percentage.
In Malta they make very good sausages with almost 100% meat content and well flavoured. Perfect if you want to eat natural food that is high in protein and low in carbs.

Here is how you make my Maltese Stroganoff:

Get your ingredients out! I used veal/chicken sausages with high meat content, yellow onions, fresh basil, butter, cream, and crushed tomatoes.

Chop your sausages into smaller pieces, as small as you prefer them.

Fry the sausage pieces in a generous amount of butter and season with sea salt and pepper.

Add two chopped onions and two chopped garlic cloves.

Add two cans of crushed tomatoes, and 3 dl of cream.

The magic ingredient: Dijon mustard. I used two generous teaspoons.

To go with this I fry some white cabbage in butter and some salt, but you could easily eat the stroganoff as it it.

Let the stroganoff simmer and add the fresh basil into the pan.

Taste and add more salt, pepper, paprika if needed.

Enjoy a nice healthy meal that will keep you full for hours!

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