Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausagemeat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add the mushrooms and cook for a further 5 mins until starting to turn brown. Stir through the paprika and cook for 1 min before stirring in the soured cream, mustard and stock. Bring to a simmer and season to taste.

Meanwhile, cook the pasta in a large pan of salted water according to pack instructions

Add a little more butter ot the pan. Once foaming, add the sliced chestnut mushrooms and cook for 10-12 mins until starting to turn brown and the water evaporates from them. You want the mushrooms to fry, not boil. Stir through the sweet smoked paprika and cook for 1 min more before stirring in the soured cream, wholegrain mustard and beef stock. Bring to a simmer, add the pork sausages back into the pan and season to taste with salt, pepper and a little lemon juice.

Drain the pasta, then add it to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top