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Sausages in Sour Cream Spinach Sauce

Sausages in Sour Cream Spinach Sauce

500g sausages
60g butter
1 onion, chopped
250g baby mushrooms
15g butter, extra
2 Tbsp plain flour
1 1/2 cup milk
1 tsp dry mustard
1 tsp Worcestershire sauce
300g carton sour cream
250g packet frozen spinach
2 cups cooked rice

Boil sausages in water for 10 minutes (or microwave on HIGH 6 minutes), drain, remove skin, cut sausages into chunks.

Melt butter in pan, add onion, cook until onion is soft, add mushrooms, cook few minutes, remove from pan. Melt extra butter in pan, stir in flour, cook, stirring, for a few minutes, gradually stir in milk, mustard and Worcestershire sauce, stir until mixture boils and thickens. Stir in sour cream and thawed drained spinach. Spread hot rice over base of ovenproof dish, pour sausage mixture over, serve immediately, or reheat, covered, in moderate oven 30 minutes.

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