Andouille Sausage Stroganoff: Smoky and Creamy
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Andouille sausage stroganoff brings together sliced sausage, egg noodles, mushrooms, onion, and a sour cream sauce in one skillet-based dinner. The smoked paprika and optional cayenne stay with the sausage and mushroom base, while Worcestershire sauce and beef broth are added before the sour cream finishes the sauce.
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This version keeps the cooked noodles separate until serving, so the stroganoff is spooned over them rather than stirred together in the skillet. Fresh chopped parsley is the final garnish.
Why You'll Love This Recipe
The recipe uses andouille sausage as the starting point, then keeps the rendered drippings in the skillet for the next stage. Mushrooms, onion, garlic, smoked paprika, and optional cayenne are cooked in that same pan before the flour, broth, and Worcestershire sauce are added.
The sauce is simmered until thickened, then finished over low heat with room-temperature sour cream. The sausage returns with any resting juices before the stroganoff is served over the egg noodles.
Ingredients You'll Need
Andouille sausage, wide egg noodles, mushrooms, yellow onion, garlic, butter or olive oil, flour, smoked paprika, beef broth, sour cream, Worcestershire sauce, salt, black pepper, and parsley make up the dish. Cayenne pepper is optional for extra kick.
Cremini mushrooms or white button mushrooms both work in the recipe, and the sour cream is specified at room temperature. The noodles are cooked separately in salted water, while the sausage and sauce are prepared in a large skillet.
How To Make It
The noodle cooking and skillet work happen in separate stages before the finished stroganoff is spooned over the noodles. Keep the cooked noodles set aside while preparing the sausage, mushrooms, and sauce. Cook the noodles
Bring a large pot of salted water to a boil. Cook the wide egg noodles according to the package directions until al dente, then drain them and set them aside.
The noodles remain separate from the stroganoff sauce through the rest of the preparation. They are used as the base when the finished sausage and sauce are served.
Brown the sausage
Add the sliced andouille sausage to a large skillet set over medium-high heat. Cook it for 4 to 5 minutes, until browned and slightly crispy.
Remove the sausage from the skillet and set it aside. Leave the rendered drippings in the pan for the next step.
Sauté the aromatics and mushrooms
Add the butter or olive oil to the same skillet. Add the chopped yellow onion and sliced mushrooms, then cook for 5 to 7 minutes until the mushrooms are tender and browned.
Stir in the minced garlic, smoked paprika, and optional cayenne pepper. Cook for 1 minute, until fragrant.
Build the roux
Sprinkle the all-purpose flour over the mushroom and onion mixture. Stir constantly for 1 to 2 minutes to cook out the raw flour taste.
This flour stage comes after the mushrooms, onion, garlic, and spices have cooked in the skillet. Continue stirring throughout this brief step.
Simmer the sauce
Slowly pour the beef broth and Worcestershire sauce into the skillet while stirring constantly. Scrape up the browned bits from the bottom of the pan as the liquids are added.
Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, until thickened. The browned bits left from the sausage are incorporated during this stage.
Combine and finish with sour cream
Reduce the heat to low before adding the room-temperature sour cream. Stir it into the sauce until smooth and creamy.
Return the browned andouille sausage to the skillet along with any resting juices. Warm everything through for 2 minutes. Pro tip: Add the sour cream only after reducing the heat to low, exactly as directed, and use it at room temperature for the specified final sauce step.
Serve
Spoon the warm andouille stroganoff directly over the cooked egg noodles. Garnish with fresh chopped parsley before serving.
Yes. The recipe calls for 2 tbsp of unsalted butter or olive oil for cooking the onion and mushrooms. Reduce the heat to low after the sauce has thickened, then stir in the room-temperature sour cream until smooth and creamy. No. The 1/4 tsp cayenne pepper is optional and is included for extra kick. Cook the sliced sausage in a large skillet over medium-high heat for 4 to 5 minutes, until browned and slightly crispy. Spoon the warm stroganoff over the cooked egg noodles and garnish with fresh chopped parsley.Frequently Asked Questions
Can I use olive oil instead of butter?
When should I add the sour cream?
Is the cayenne pepper required?
How long should I cook the andouille sausage?
How should I serve Andouille Sausage Stroganoff?
Serving & Variations
Serve the finished stroganoff over the egg noodles that were cooked and set aside at the beginning. The recipe includes parsley as the garnish and salt and black pepper to taste.
The cayenne pepper is the listed optional addition for extra kick. It is stirred into the skillet with the garlic and smoked paprika.
Wrapping Up
This andouille sausage stroganoff follows a clear sequence from browned sausage through a thickened sour cream sauce. Keep the noodles ready for the final spooning and garnish.
Recipe created by Xena’s Kitchen for Trust Me Try It.
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Ingredients
- 1 lb andouille sausage, sliced into 1/2-inch rounds
- 8 oz wide egg noodles
- 8 oz fresh cremini or white button mushrooms, sliced
- 1 medium yellow onion, chopped
- 2 clove garlic, minced
- 2 tbsp unsalted butter or olive oil
- 1/4 cup all-purpose flour
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional, for extra kick
- 1 1/2 cup beef broth
- 1 cup sour cream room temperature
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente, then drain and set aside.
- Brown the sausage: In a large skillet over medium-high heat, add the sliced andouille sausage. Cook for 4 to 5 minutes until browned and slightly crispy, then remove the sausage and set it aside, leaving the rendered drippings in the pan.
- Sauté the aromatics and mushrooms: Add the butter or olive oil to the same skillet. Add the chopped onion and sliced mushrooms, cooking for 5 to 7 minutes until the mushrooms are tender and browned. Stir in the minced garlic, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.
- Build the roux: Sprinkle the flour over the mushroom and onion mixture, stirring constantly for 1 to 2 minutes to cook out the raw flour taste.
- Simmer the sauce: Slowly pour in the beef broth and Worcestershire sauce while stirring constantly to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes until the sauce thickens.
- Combine and finish with sour cream: Reduce the heat to low. Stir in the room-temperature sour cream until smooth and creamy. Return the browned andouille sausage (along with any resting juices) to the skillet, warming through for 2 minutes.
- Serve: Spoon the warm andouille stroganoff directly over the cooked egg noodles and garnish with fresh chopped parsley.
