Sausage and Guinness casserole

Name: Sausage and Guinness casserole
Yield: Serves 8
Cuisine: British recipes
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

Published: 30 Nov 06
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 8
Hands on time 40 mins

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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

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.
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.
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.

Recipe from December 2006 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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

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Sausage and Guinness casserole

Ingredients

Method

Nutrition

delicious. tips

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