Sausage and Guinness Casserole

There's nothing like a good sausage casserole - delicious and filling, perfect for cold winter days.

You could batch cook and make this amount to freeze portions for another day. Just be sure to defrost thoroughly and heat until everything is piping hot.

I really must make this again to get a better picture 😔

Sausage and Guinness Casserole

To serve 4 greedy people you will need

1/2 a tablespoon of vegetable oil
6-8 good quality pork sausages - mine was pork and leek
2 large onions - sliced
2 sticks celery - chopped
2 carrots - peeled, sliced lengthways and cut into 2-inch sticks
2 teaspoons of sugar
1 tablespoon of English mustard - Colman's is best
8 rashers of smoked streaky bacon - chopped
2 tablespoons of plain flour
440ml can Guinness
2 teaspoons of Worcestershire sauce
250ml beef stock - I used 1 Knorr stock cube in 250ml hot water
3 tablespoons of tomato puree
150g chestnut mushrooms - halved
salt and freshly ground black pepper - to taste

Method

Preheat your oven to 170C/325F or Gas 3

You will need a casserole dish that, ideally, can go both on the oven top and also in the oven. Just saves on the washing up!

Heat the oil in a large casserole dish over medium heat. Add the sausages and brown them all over. Don't fuss about them cooking through as they will have plenty of time to cook later. Remove and set aside.

Now, in the same pan, add the bacon. Cook until it starts to brown and crisp up nicely. Once done, remove and set aside with the sausages.

Using the same pan, add the onions, carrots and celery and sugar.

Cook stirring until the onions have softened - about 10 minutes. Add the mushrooms and cook for a couple more minutes.

Now stir in the flour and add the Guinness and bring to the boil. Now add the stock, tomato puree, Worcestershire sauce and mustard.

Return the sausages and bacon to the pan. Season with a little salt and some freshly ground black pepper.

Put the casserole into your preheated oven and cook on a low heat - you just want it simmering - not boiling. I left mine in for 1 and a half hours until the carrots were nicely cooked through

I made some mustard mash to go with it - just mashed potato with some wholegrain mustard stirred through.

Dinner,Main,Sausage,Guinness,casserole

Dinner,Main,Meat,Sausages

English

Yield: 4-6

Author: Jan Bennett

Sausage and Guinness Casserole

Nice comforting sausage casserole, easy, filling and delicious!

Prep time: 10 MinCook time: 1 H & 49 MTotal time: 1 H & 59 M

Ingredients

• 1/2 a tablespoon of vegetable oil
• 6-8 good quality pork sausages - mine were pork and leek
• 2 large onions - sliced
• 2 sticks celery - chopped
• 2 carrots - peeled, sliced lengthways and cut into 2-inch sticks
• 2 teaspoons of sugar
• 1 tablespoon of English mustard - Colman's is best
• 8 rashers of smoked streaky bacon - chopped
• 2 tablespoons of plain flour
• 440ml can Guinness
• 2 teaspoons of Worcestershire sauce
• 250ml beef stock - I used 1 Knorr stock cube in 250ml hot water
• 3 tablespoons of tomato purée
• 150g chestnut mushrooms - halved
• salt and freshly ground black pepper - to taste

Instructions

Preheat your oven to 170C/325F or Gas 3

1. You will need a casserole dish that, ideally, can go both on the oven top and also in the oven. Just saves on the washing up!
2. Heat the oil in a large casserole dish over a medium heat. Add the sausages and brown them all over. 
3. Don't fuss about them cooking through as they will have plenty of time to cook later. 
4. Now remove and set aside.
5. Now, in the same pan, add the bacon. Cook until it starts to brown and crisp up nicely. Once done, remove and set aside along with the sausages.
6. Using the same pan, add the onions, carrots and celery and sugar.
7. Cook stirring until the onions have softened - about 10 minutes. Add the mushrooms and cook for a couple more minutes.
8. Now stir in the flour and add the Guinness and bring to a boil. Now add the stock, tomato purée, Worcestershire sauce and mustard.
9. Return the sausages and bacon to the pan. Season with a little salt and some freshly ground black pepper.
10. Now put the casserole into your preheated oven and cook on a low heat - you just want it simmering - not boiling - I left mine in for 1 and a half hours until the carrots were nicely cooked through.

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