Sausage and Guinness casserole

Sausage and Guinness casserole
  • Serves icon Serves 8
  • Time icon Hands on time 40 mins

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.

Nutrition: per serving

Calories
498kcals
Fat
39g (13g saturated)
Protein
21.1g
Carbohydrates
16.9g (5.7g sugar)
Salt
3.6g
Calories
498kcals
Fat
39g (13g saturated)
Protein
21.1g
Carbohydrates
16.9g (5.7g sugar)
Salt
3.6g

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

Method

  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.

delicious. tips

  1. This easy casserole allows you to make one dish and freeze a second.

  2. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Slow cook recipes

Oxtail braised in Guinness

Oxtail is slow-cooked in Guinness and good-quality beef stock until the meat becomes melt-in-the-mouth and...

Save recipe icon Save recipe icon Save recipe

St Patrick's Day recipes

Chocolate Guinness cake

There is nothing better than a big fat slice of chocolate cake. This recipe mixes...

Save recipe icon Save recipe icon Save recipe

Coffee recipes

How to make liqueur coffees

Make liqueur coffees, using your favourite alcohol, and serve to guests at the end of...

Save recipe icon Save recipe icon Save recipe

Nourishing winter recipes

Beef and Guinness stew

This classic beef and Guinness stew recipe is a one-pot winner, plus it’s easy to...

Subscribe to our magazine

Subscribe to delicious. magazine this month and redeem our HALF PRICE offer!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine