A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Sausage and Guinness Casserole

There's nothing like a good sausage casserole - delicious and filling, perfect for cold winter days.

You could batch cook and make this amount to freeze portions for another day. Just be sure to defrost thoroughly and heat until everything is piping hot.

Sausage and Guinness Casserole

I really must make this again to get a better picture 😔

Sausage and Guinness Casserole

To serve 4 greedy people you will need

1/2 a tablespoon of vegetable oil
6-8 good quality pork sausages - mine was pork and leek
2 large onions - sliced
2 sticks celery - chopped
2 carrots - peeled, sliced lengthways 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

Ingredients for sausage casserole

Method

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 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.

Vegetables Cooking

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 through.

Dinner,Main,Sausage,Guinness,casserole
Dinner,Main,Meat,Sausages
English
Yield: 4-6
Author: Jan Bennett
Sausage and Guinness Casserole

Sausage and Guinness Casserole

Nice comforting sausage casserole, easy, filling and delicious!
Prep time: 10 MinCook time: 1 H & 49 MTotal time: 1 H & 59 M

Ingredients

  • 1/2 a tablespoon of vegetable oil
  • 6-8 good quality pork sausages - mine were pork and leek
  • 2 large onions - sliced
  • 2 sticks celery - chopped
  • 2 carrots - peeled, sliced lengthways 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 purée
  • 150g chestnut mushrooms - halved
  • salt and freshly ground black pepper - to taste

Instructions

Preheat your oven to 170C/325F or Gas 3
  1. 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!
  2. Heat the oil in a large casserole dish over a medium heat. Add the sausages and brown them all over. 
  3. Don't fuss about them cooking through as they will have plenty of time to cook later. 
  4. Now remove and set aside.
  5. Now, in the same pan, add the bacon. Cook until it starts to brown and crisp up nicely. Once done, remove and set aside along with the sausages.
  6. Using the same pan, add the onions, carrots and celery and sugar.
  7. Cook stirring until the onions have softened - about 10 minutes. Add the mushrooms and cook for a couple more minutes.
  8. Now stir in the flour and add the Guinness and bring to a boil. Now add the stock, tomato purée, Worcestershire sauce and mustard.
  9. Return the sausages and bacon to the pan. Season with a little salt and some freshly ground black pepper.
  10. Now 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.
Did you make this recipe?
Tag @aglugofoil on instagram and hashtag it #glugofoil
Created using The Recipes Generator

18 comments

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

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

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

    -DTW
    www.everydaycookin.blogspot.com

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

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

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

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

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

    ReplyDelete
  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.

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

    ReplyDelete
  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!

    ReplyDelete
  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.

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

    ReplyDelete
  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! :)

    ReplyDelete
  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.

    ReplyDelete
  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

    ReplyDelete
  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

    ReplyDelete

I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.

Cheers
Jan