This easy casserole allows you to make one dish and freeze a second. You'll have a delicious dinner ready for a rainy day, with no extra effort.
- 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
- 1. 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.
- 2. 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.
- 3. 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.
Per serving: 498kcals, 39g fat (13g saturated), 21.1g protein, 16.9g carbs, 5.7g sugar, 3.6g salt
This easy casserole allows you to make one dish and freeze a second. You'll have a delicious dinner ready for a rainy day, with no extra effort. 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.
A velvety pint of Guinness would wash this down well, but so would a fruity French or Chilean Merlot red wine.