This casserole is a perfect, hearty dish any night of the week. Make a big batch and freeze some for a quick meal, or eat it all in one go!
We use our Northumberland Sausage in this recipe because the peppery kick is beautiful alongside the Guinness and beef stock.
This is enough to feed eight but half it if you like.
- 16 Northumberland sausages
- 2 large onions, finely sliced
- 1 carrot, finely diced
- 10 rashes of streaky bacon, diced
- 330ml bottle of Guinness
- 2 tbsp of plain flour
- 1 tbsp of thyme, dried or fresh
- 10 button mushrooms, halved
- 300ml of beef stock
- 2 tbsp of tomato puree
- Start by frying in your sausages in a little oil until they have browned all over, then remove and set aside.
- Next, add the onions to the pan and fry until softened, so about 10 minutes, then add the bacon and fry for a further few minutes.
- Then, add the flour and tomato puree and mix well, and let cook this cook for about a minute to cook out the flour.
- Then pour in the Guinness, stir and let simmer until a thick sauce so formed then add the stock, mushrooms, thyme and sausages, bring to the boil and then let simmer for about 15 minutes, until the sauce has thickened and the sausage are cooked through.
- Season to taste and serve with creamy mash potato and greens.