Guinness® and Irish Sausage Casserole

Local Favourites

Family Friendly

with mashed potatoes

40 min

Difficulty: 1/3

Irish

The best part about this hearty casserole is the abundance of Irish produce it highlights. Pork sausages simmered with delicious Guinness stock paste make for a delicious and supremely Irish meal.

Allergens

Wheat

Cereals containing gluten

Barley

Soya

Sulphites

Utensils

Grater

Pot with Lid

Baking Sheet with Baking Paper

Potato Masher

Colander

Tags

Family Friendly

Everyday Favourites

Local-favourites

Ingredients

Potatoes

600 grams

Irish Pork Sausages

450 grams

Carrot

1 unit(s)

Leek

1 unit(s)

Peas

120 grams

Dried Thyme

1 sachet(s)

Guinness® Paste

40 grams

Chicken Stock

1 sachet(s)

Garlic

2 unit(s)

Butter

1 tbsp

Flour

2 tbsp

Sugar

1 tsp

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Preparation

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks.
Place in a pot, cover with water and season with salt. Bring to the boil and cook until fork tender, 12-18 mins.
Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

Pop the sausages onto a lined baking tray.
When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash hands and equipment after handling raw meat. Sausages are cooked when no longer pink in the middle.

Trim the leek and halve lengthways. Thinly slice widthways.
Trim and halve the carrot lengthways (no need to peel). Chop widthways into ½ cm thick slices.
Peel and grate the garlic (or use a garlic press).

Place a large pan over high heat with a drizzle of oil.
Add the carrot and fry until tender, 5-6 mins.
Lower the heat to medium-high, add the leek and fry for a further 5-6 mins, stirring occasionally.
Add 1 tbsp butter (per 2P) and allow to melt. Then add 2 tbsp flour (per 2P) and mix well. Slowly add 250ml water (per 2P), Guinness® stock paste, stock, garlic, 1 tsp sugar (per 2P) and dried thyme.
Simmer until the sauce is thickened, 4-5 mins.

While the sauce simmers, place a small pot over medium-high heat with a drizzle of oil.
Once hot, add the peas and fry for 2-3 mins. Season with salt and pepper.
Remove from the heat and cover to keep warm.
Once the sausages are cooked, chop widthways into 1cm chunks.
When the sauce has simmered, stir the sausage pieces into the casserole. Add a splash of water if you feel it's too thick. Taste and season with salt and pepper if needed.