Shelly's Recipe

STROGANOFF SAUSAGE DIP

Category: Dips - Hot

1 lb hot bulk pork sausage
1/2 cup finely chopped onion
1/2 lb. mushrooms, thinly sliced
2 tbsp flour
1 cup sour cream
1 cup milk
1 tbsp Worcestershire sauce
1 tsp soy sauce
1 tsp paprika
Large corn chips

In a large skillet, cook the sausage, crumbling with a fork until well browned. Remove sausage with a slotted spoon and set aside. Add onion and mushrooms to fat in skillet and cook rapidly so mushrooms do not give off liquid. Stir often, until onion is golden. Drain fat and return sausage to skillet.

In a small bowl, gradually whisk flour into sour cream. Add milk, Worcestershire, soy sauce and paprika. Whisk to blend well. Add this to meat mixture in skillet. Cook over moderate heat until thickened. Serve immediately with large corn chips.