Entree: Åland Islands – Korv Stroganoff (Swedish-style sausage in a creamy tomato-mustard sauce, typically served with rice or potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 1 lb (450 g) falukorv or smoked ring sausage, sliced into 1/2-inch (1 cm) thick rounds
- 1 tbsp (14 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced
- 8 oz (225 g) cremini or button mushrooms, sliced (optional)
- 2 tbsp (34 g) tomato paste
- 1 tbsp (15 ml) Dijon mustard
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) beef or vegetable stock
- 1 tsp (2 g) sweet paprika
- 1 tsp (5 ml) Worcestershire sauce (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat the butter and vegetable oil in a large skillet over medium heat. Add the sliced sausage and brown lightly on both sides, about 3–4 minutes per side. Transfer sausage to a plate.
2. In the same skillet, add the onion and cook until softened and beginning to caramelize, about 6 minutes. Add mushrooms if using and cook until they release their liquid and it evaporates, about 4–5 minutes.
3. Stir in the tomato paste, Dijon mustard, and paprika; cook 1–2 minutes to combine and bloom the flavors.
4. Pour in the stock and Worcestershire sauce, scraping up any browned bits from the pan. Return the browned sausage to the skillet.
5. Reduce heat to low and stir in the heavy cream. Simmer gently for 5–8 minutes until the sauce is glossy and slightly thickened. Adjust seasoning with salt and pepper.
6. Garnish with chopped parsley and serve hot over cooked rice, buttered pasta, or mashed potatoes.