Swedish Turkey Sausage Stroganoff (Korv Stroganoff)

Sausage Stroganoff is a true classic in traditional Swedish home cooking and has been prepared for generations. This version, made with turkey sausage, onion, tomato paste, cream, and crème fraiche, results in a flavorful and creamy stew that pairs perfectly with pasta or rice. A favorite for many Swedes – it’s simple, quick, and delicious.

---

You will need

1 tbsp + 1 tbsp (15 ml + 15 ml) butter

1 tbsp + 1 tbsp (15 ml + 15 ml) olive oil

1.1 lbs (500 g) turkey sausage, cut into ½-inch cubes

2 large yellow onions, finely chopped

12 garlic cloves, finely chopped or grated

2 bay leaves

1½ tsp (7½ ml) honey

4 tbsp (60 ml) tomato paste

⅓ cup + 1 tbsp (100 ml) ketchup

1 tbsp (5 ml) Dijon mustard

¾ cup + 1 tbsp (200 ml) water

1 mushroom bouillon cube

1 tbsp (15 ml) Japanese soya sauce

2 tsp (10 ml) dried oregano

2 tsp (10 ml) Pul Biber (Aleppo pepper)

1 tbsp (15 ml) Old Bay Seasoning

½ tsp (2½ ml) umami seasoning

Freshly ground black pepper, to taste

⅓ cup + 1 tbsp (100 ml) heavy cream

1⅔ cups (400 ml) crème fraiche

Salt, to taste if needed

How to make it

1. Prepare the ingredients that need to be peeled, chopped, and sliced.

1.1 lbs (500 g) turkey sausage, cut into ½-inch cubes

2 large yellow onions, finely chopped

12 garlic cloves, finely chopped or grated

2. Heat a large frying pan or sauté pan with butter and olive oil. Sauté the onion over medium-high heat, stirring, until browned but not burnt, for about 5 minutes. Place the onion in a bowl and set aside.

1 tbsp (15 ml) butter

1 tbsp (15 ml) olive oil

2 large yellow onions, finely chopped

3. Add more butter and olive oil, and fry the sausage over medium-high heat, stirring, until nicely browned, about 10 minutes.

1 tbsp (15 ml) butter

1 tbsp (15 ml) olive oil

1.1 lbs (500 g) turkey sausage, cut into ½-inch cubes

4. Return the sautéed onion, raw garlic, and bay leaves to the pan with the sausage. Fry while stirring for a couple of minutes.

2 large yellow onions, finely chopped

12 garlic cloves, finely chopped or grated

2 bay leaves

5. Add honey, tomato paste, ketchup, and Dijon mustard. Cook while stirring for about 1 minute.

1½ tsp (7½ ml) honey

4 tbsp (60 ml) tomato paste

⅓ cup + 1 tbsp (100 ml) ketchup

1 tbsp (5 ml) Dijon mustard

6. Add water and crumble in the mushroom bouillon. Let it simmer while stirring for a couple of minutes.

¾ cup + 1 tbsp (200 ml) water

1 mushroom bouillon cube

7. Add Japanese soya sauce, oregano, pul biber, Old Bay seasoning, umami seasoning, and black pepper. Let it simmer for a minute while stirring so the flavors combine.

1 tbsp (15 ml) Japanese soya sauce

2 tsp (10 ml) dried oregano

2 tsp (10 ml) Pul Biber (Aleppo pepper)

1 tbsp (15 ml) Old Bay Seasoning

½ tsp (2½ ml) umami seasoning

Freshly ground black pepper, to taste

8. Add heavy cream and crème fraiche and cook on low heat for 5 minutes. Stir occasionally.

⅓ cup + 1 tbsp (100 ml) heavy cream

1⅔ cups (400 ml) crème fraiche

9. Taste and adjust with more spices, honey, and salt if needed.

Serve with pasta or rice and a fresh green salad.

---