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Ingredients Jump to Instructions ↓

  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 puree

  8. 330ml bottle Guinness

  9. 300ml beef stock, hot

  10. 250g chestnut mushrooms, halved

  11. 3 tbsp fresh parsley leaves, to garnish

Instructions Jump to Ingredients ↑

  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.

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