Sausage stroganoff-ish

This recipe was my way of using up 5 left over pork and tomato sausages that I'd defrosted yesterday and the last of a tub of soured cream.  They were a YS freezer stash item and this is a very low cost but filling meal.  Quick, tasty, frugal and easy, need I say more?  I only had enough basics rice for one serving and so I had two potatoes that were in need of using up baked in the halogen oven, Himself had the rice.

Serves 4

Ingredients:

1. 5 large sausages of any variety rolled into patties or small balls
2. 4 or 5 porcini mushroom pieces (dried in my store cupboard)
3. 200ml of porcini mushroom soaking liquor
4. The juice of 2 lemons (I use bottled lemon)
5. 2 rounded tbsp of soured cream
6. A handfull of fresh flat leafed parsley chopped small (use the stalks too)
7. Half a medium white onion chopped very small
8. 1 tsp sweet smoked paprika
9. 1/4 tsp of English mustard powder
10. 1 tbsp sunflower or vegetable oil
11. 1 clove of garlic, crushed or finely chopped
12. S&P to taste

Serve with vegetables, white rice, pasta or baked potatoes.

I cut each sausage into 6 then patted down

First  pour 500ml boiling water over the dried porcini and let it steep.  Then warm the oil and gently fry the chopped onion until soft but don't let it brown, then add the garlic and let it warm through before adding the sausage patties, let them brown on each side then add the paprika, mustard powder and lemon juice and cook for a further 5 minutes.

Remove the porcini from the liquor and add the liquor to the pot taking care not to tip the dusty bits in the bottom in.  Chop the porcini finely and add to the pan and season with S&P to taste.  Let the whole lot simmer gently for another 10 minutes or so until the patties are cooked through then remove from the heat and stir through the chopped parsley and soured cream.