Sausage and Guinness casserole
- Published: 30 Nov 06
- Updated: 18 Mar 24
This sausage and Guinness casserole recipe allows you to make one dish and freeze a second so you’ll have a comforting dinner ready for a rainy day, with no extra effort.
-
Serves 8
-
Hands on time 40 mins
Advertisement
Ingredients
- 1 tbsp vegetable oil
- 16 good-quality pork and herb sausages
- 2 large onions, sliced
- 2 celery sticks, chopped
- 12 rashers smoked streaky bacon, chopped
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 330ml bottle Guinness
- 300ml beef stock, hot
- 250g chestnut mushrooms, halved
- 3 tbsp fresh parsley leaves, to garnish
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Heat the oil in a large casserole or deep, wide frying pan over a medium-high heat. Add the sausages and cook for 6-8 minutes, until browned all over. Remove and set aside.
- Add the onions, celery and bacon to the casserole and cook, stirring, for 6-8 minutes, until softened. Stir in the flour and tomato purée and cook for 1 minute. Pour in the Guinness, bring to the boil and cook for 2 minutes, until reduced. Add the stock, bring back to the boil, then return the sausages to the casserole with the mushrooms. Simmer for 5 minutes, stirring occasionally, and season to taste.
- Transfer half the mixture to a freezer-proof container. Cool, then label and freeze (see freezing tip). Return the remaining mixture to the heat and simmer for a further 10 minutes, until the sausages are cooked and the sauce has thickened. Garnish with parsley and serve with mashed potato and savoy cabbage.
Recipe continues after advertising
Advertisement
- Recipe from December 2006 Issue
Nutrition
Nutrition: per serving
- Calories
- 498kcals
- Fat
- 39g (13g saturated)
- Protein
- 21.1g
- Carbohydrates
- 16.9g (5.7g sugar)
- Salt
- 3.6g
delicious. tips
This easy casserole allows you to make one dish and freeze a second.
To freeze and reheat: Cover and freeze half the casserole for up to 3 months. Thaw in the fridge for 24 hours or until completely thawed. Transfer to a saucepan and simmer over a medium heat for 10 minutes, stirring occasionally, until piping hot.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter