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Use that spare bottle of Guinness to create a flavoursome stock that elevates a traditional sausage casserole. Serve with mushrooms and a variety of vegetables for the perfect alternative to a Sunday roast.
- 500g closed-cup mushrooms, halved or quartered
- 2 tbsp vegetable oil
- 2 medium onions, thickly sliced
- 8 thick pork sausages, cut in half
- 6 rashers streaky bacon, chopped
- 2 large carrots, peeled and cut into large chunks
- 2 large potatoes, peeled and cut into large chunks
- 2 tbsp freshly chopped thyme
- 300ml vegetable stock (or use a 330ml bottle of Guinness instead of stock as an option)
- Salt and freshly ground black pepper
- Heat half the oil in a large frying pan and fry the mushrooms on a high heat for about 5 minutes until golden. Season well with salt & pepper and transfer them to a large dish and set aside.
- Add the remaining oil to the pan along with the onions, sausages and bacon and fry for about 6-8 minutes until the meat is browned but not cooked through.
- Tuck the vegetable chunks around the sausages and onions, sprinkle over half the thyme and season well. Pour in the stock (or Guinness) and cover the pan with a tightly fitting lid or a large piece of foil.
- Cook over a medium heat for 15 minutes, then stir in the mushrooms, recover the pan and continue cooking for a further 10 minutes or until the veg is tender and the sausages have cooked through and almost all the liquid has evaporated.
- Stir gently to mix everything and serve sprinkled with the remaining fresh thyme and some green vegetables of your choice.