Sunday 10 August 2008

Sausage and Guinness casserole


Ingredients
1 tbsp vegetable oil
12 good-quality pork and herb sausages
2 large onions, sliced
2 celery sticks, chopped
12 rashers smoked streaky bacon, chopped
2 tbsp plain flour
1/3 carton passata
330ml bottle Guinness
300ml beef stock, hot
250g chestnut mushrooms, halved

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 passata 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.
Not really what I was expecting to be making on a Sunday in August, but it was delicious and the accompanying vegetables were at least home grown!

3 comments:

Rosie said...

This is pure comfort food and one that my family would love to eat!! I must try your recipe out - thanks for sharing :)

Rosie x

manila homes said...

I'll try this one at home.. thanks for the recipe

job new Zealand said...

I so love sausage..