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

Ingredients

  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

Method

  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.

Comments

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terrina86

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!

deklufc

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

suekaz

January 20

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

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