Sausage, mushroom and Guinness casserole recipe

By Kate Belcher

  1. Makes 2 meals, each serving 4
  2. Ready in about 40 minutes
  3. Rating

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.

tried and tested
Sausage, mushroom and Guinness casserole


  1. 1 tbsp vegetable oil
  2. 16 good-quality pork and herb sausages
  3. 2 large onions, sliced
  4. 2 celery sticks, chopped
  5. 12 rashers smoked streaky bacon, chopped
  6. 2 tbsp plain flour
  7. 2 tbsp tomato purée
  8. 330ml bottle Guinness
  9. 300ml beef stock, hot
  10. 250g chestnut mushrooms, halved
  11. 3 tbsp fresh parsley leaves, to garnish


  1. 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. 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. 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.

Nutritional info

Per serving: 498kcals, 39g fat (13g saturated), 21.1g protein, 16.9g carbs, 5.7g sugar, 3.6g salt

Chef's tip

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.

Wine Recommendation

A velvety pint of Guinness would wash this down well, but so would a fruity French or Chilean Merlot red wine.


Please register or sign-in to leave a comment. We’d love to hear what you think.


July 14

I personally love this recipe! To sweeten the bitterness people complained about I used pork and apple sausages, added a little red current jelly to the stock and served it with a side of sweet potato mash! Absolutely delicious!


January 15

Wow Kate I wish I had your taste buds . This is not very nice at all . If anyone follows this recipe substitute the Guiness for a mild bitter


January 20

This recipe is not very nice the guiness makes it too bitter,

Sign in
Sign in

Forgot password ?

Why sign up?
Save recipes, enter exclusive competitions and upload you own recipes!

Register for free now
Sign up for our newsletter for the latest news, recipes and offers.
Healthy recipes
Dinner parties
Dinner parties

Get delicious. news & recipes straight to your inbox
* indicates required
( mm / dd / yyyy )