Stroganoff Sausage Dip
Comments: An interesting version of a classic recipe.
Serve this dip along with large corn tortilla chips.
Servings: 4 cups [1 L]
  • 1 pound [454 g] pork sausage meat
  • 1/2 cup [125 mL] finely chopped onion
  • 1/2 pound [227 g] fresh mushrooms, cleaned then thinly sliced
  • 2 tablespoons [17.5 g] all-purpose flour
  • 1 cup [250 mL] sour cream
  • 1 cup [250 mL] milk
  • 1 tablespoon [15 mL] Worcestershire sauce
  • 1 teaspoon [5 mL] soy sauce
  • 1 teaspoon [5 mL] paprika
  • Using a fork, break-up and cook sausage meat into a large frypan until golden brown.
  • Using a slotted spoon, transfer cooked meat onto a plate; set aside.
  • Cook together chopped onion and mushroom slices into melted fat over high heat, to get rid of the water in the mushrooms, stirring often until onion is golden.
  • Drain remaining melted fat before mixing in reserved sausage meat.
  • Into a small bowl, slowly whip flour into sour cream.
  • Mix in milk, Worcestershire sauce, soy sauce and paprika before stirring mixture into sausage meat mixture.
  • Whip until well blended.
  • Heat dip over medium heat until thickened, before serving.