Ingredients
1 tbsp vegetable oil
12 good quality pork sausages
2 large onions sliced
2 celery sticks, chopped
12 smoked streaky bacon, chopped
2 tbsp plain flour
2 tbsp tomato purée
330ml bottle Guinness
300ml hot beef stock
250g chestnut mushrooms, halved
Method
1. Heat the oil in a large casserole over a medium heat. add the sausages and cook for about 8 minutes, until browned. Remove and set aside. Add the onions, celery and bacon to the casserole and cook, stirring for 10 minutes, until softened. Stir in the flour and tomato puree and cook for 1 minute.
2. 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 15 minutes, stirring occasionally, until the sausages are cooked and the sauce has thickened. Season to taste. Serve with mashed potato and savoy cabbage
