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Bratwurst Stroganoff with mushrooms and paprika cream served over Spätzle in a rustic cast-iron skillet, garnished with parsley

Bratwurst Stroganoff with Mushrooms & Paprika Cream

This Bratwurst Stroganoff is a beautiful German-inspired twist on the classic Russian dish. Instead of beef strips, this version uses juicy sliced Bratwurst cooked together with mushrooms, onions, garlic and sweet paprika to make a rich, silky paprika cream Stroganoff. It’s warm, comforting and full of flavour — the perfect cosy dish for autumn and winter. Served over buttered noodles, rice or mashed potatoes, this creamy Bratwurst Stroganoff brings a delicious mix of savoury sausage, earthy mushrooms and smooth paprika cream sauce. A perfect pub-style recipe and an ideal way to show off the versatility of German sausages.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: German, russian
Ingredients Method

Ingredients
  

For the Stroganoff
  • 4 Bratwursts sliced into rounds
  • 1 tbsp oil or butter
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 250 g mushrooms sliced
  • 1 tbsp sweet paprika
  • 1 tsp smoked paprika optional but recommended
  • 1 tbsp flour
  • 150 ml beef or vegetable stock
  • 200 ml double cream or crème fraîche
  • 1 tbsp tomato purée
  • 1 tsp Worcestershire sauce optional but authentic
  • 1 tsp German mustard
  • Salt & pepper to taste
  • Fresh parsley chopped
For Serving
  • 400 g spaetzle ready-made or homemade
  • 1 tbsp butter for finishing the spaetzle

Method
 

Prepare the Bratwurst
  1. Heat oil or butter in a large skillet on medium heat.
  2. Add sliced Bratwurst.
  3. Fry for 5–7 minutes until browned on all sides.
  4. Remove from the pan and set aside.
Sauté the Vegetables
  1. In the same skillet, add the chopped onion. Cook 3–4 minutes.
  2. Add the garlic and cook 30 seconds until fragrant.
  3. Add mushrooms and sauté until lightly browned and the moisture has evaporated.
Build the Paprika Cream Base
  1. Sprinkle sweet paprika, smoked paprika and flour over the vegetables.
  2. Stir for 30 seconds to coat everything.
  3. Add tomato purée and cook briefly.
  4. Slowly pour in the stock while stirring.
  5. Add Worcestershire sauce and mustard.
  6. Simmer 2–3 minutes until slightly thickened.
Add the Cream
  1. Reduce the heat to low.
  2. Stir in the cream or crème fraîche.
  3. Simmer gently for another 3–4 minutes.
  4. Return Bratwurst slices to the sauce.
  5. Stir to combine and warm through.
  6. Season with salt and pepper.
Prepare the Spaetzle
  1. Heat 1 tbsp butter in a separate pan.
  2. Add spaetzle and gently fry for 3–4 minutes until warmed and lightly golden.
Serve
  1. Spoon the buttery spaetzle into bowls or a skillet.
  2. Top with the Bratwurst Stroganoff.
  3. Garnish with fresh parsley.
  4. Serve warm.