Sausage and Guinness Casserole with Mustard Mash

Nothing like a good sausage casserole - delicious and filling, perfect for cold winter days.

Guinness

I really must make this again to get a better picture.  I'm in the middle of updating this blog 9 years on from when I started it and the pictures I took in those days are just awful!



Print Recipe

This amount will serve two greedy people. But you could add a couple more sausages and it would easily serve four.





To serve 2 greedy people you will need:
1/2 a tablespoon of vegetable oil
6 good quality pork sausages - mine were pork and leek
2 large onions - sliced
2 celery sticks - chopped
2 carrots - peeled, sliced length ways and cut into 2 inch sticks
2 teaspoons of sugar
1 tablespoon of English mustard - Colman's is best
8 rashers of smoked streaky bacon - chopped
2 tablespoons of plain flour
440ml can Guinness
2 teaspoons of Worcestershire sauce
250ml beef stock - I used 1 Knorr stock cube in 250ml hot water
3 tablespoons of tomato puree
150g chestnut mushrooms - halved
salt and freshly ground black pepper - to taste

vegetables

Preheat your oven to 170C/325F or Gas 3
You will need a casserole dish that, ideally, can go both on the oven top and also in the oven. Just saves on the washing up!

Heat the oil in a large casserole dish over a medium heat. Add the sausages and brown them all over. Don't fuss about them cooking through as they will have plenty of time to cook later. Remove and set aside.

Now, in the same pan, add the bacon. Cook until it starts to brown and crisp up nicely. Once done, remove and set aside with the sausages.
Using the same pan, add the onions, carrots and celery and sugar.


Cook stirring until the onions have softened - about 10 minutes. Add the mushrooms and cook for a couple more minutes.

Now stir in the flour and add the Guinness and bring to the boil. Now add the stock, tomato puree, Worcestershire sauce and mustard.

Return the sausages and bacon to the pan. Season with a little salt and some freshly ground black pepper.

Put the casserole into your preheated oven and cook on a low heat - you just want it simmering - not boiling. I left mine in for 1 and a half hours until the carrots were nicely cooked through.

I made some mustard mash to go with it - just mashed potato with some wholegrain mustard stirred though.

18 comments

  1. This sounds like the perfect combination of ingredients for the inevitable cold winter winter:D

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  2. That sounds like a delicious meal! I've had some serious sausage cravings lately and this would just hit the spot

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  3. Mustard and sausage - a marriage to be made in heaven!

    -DTW
    www.everydaycookin.blogspot.com

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  4. You can tell that the seasons are changing - good comfort food Jan!

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  5. hi Jan, just visited ur wonderful site. u hve some yummy dishes especially desserts which r my favorite.

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  6. My husband, who adores sausages and Guinness would love this casserole. It looks and sounds delicious.

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  7. Jan, I can just about smell that. Proper comfort food!

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  8. Jan, those sausages look fab... and my favourite Greek sausage is of pork & leeks as well but they are spicy.

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  9. This makes a change from the usual sausage with onion gravy, and as you say its a one pot meal.
    Looks delicious for this time of the year.

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  10. Comfort food at it's best. I love the idea of mustard mash!

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  11. Sounds and looks seriously good Jan. I love Delicious magazine. I devour my issue as soon as the post man pop's it through my door!

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  12. Looks wonderful, sausage casserole is a definite favourite of mine. I've never thought of adding Guinness before, I'll try that next time.

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  13. A perfect winter warmer. If only I could get decent sausage over
    here. :-(

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  14. Hi! I cooked this just TODAY! What a coincidence! I cooked as according to the recipe and find that the Guiness-bitterness is a little over the top. But overall is still ok. Cheers! :)

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  15. This is actually rather exotic fare for Americans like me and my girlfriend. I made it for her last night -- lovely! Had to search around a bit for properly mild sausages and for Colman's mustard but I'm glad I did.

    This pot will last a few more meals; when it's gone I think we'll try the sausage and bean one next.

    (Incidentally you have tomato puree in your instructions but not in your ingredients list -- I put in a couple of tablespoons and that worked well. Also I only had to leave it in the oven for 30 minutes till the carrots were falling apart. U.S. carrots may be weaker specimens than yours.)

    Thanks! I've never even seen these magazines that inspire you, so your blog is a fantastic resource for us here in the colonies in need of some porky comfort.

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  16. Paul - Thank you so much for pointing out about the tomato puree - sometimes I'm quite dangerous and ought not the be let on this blog on my own!
    Two to three tablespoons is just fine.

    I'm sorry your carrots did not need to be in this dish so long. We must have tough old carrots over here as when used in casseroles, they can stay in for hours and be lovely and tender.
    I just use ordinery big carrots - not the baby carrot type. I hope this helps and I'm so pleased you made one of my recipes! Thanks again, Jan

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  17. Many Thanks!

    Just found this recipe for my first attempt at making a casserole from scratch. The casserole is in the oven cooking now. Had a little taste and it is delicious :-)

    Thanks very much.

    Dan

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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