Heat the oil in a large casserole or deep, wide frying pan over a medium-high heat. Add the sausages and cook for 6-8 minutes, until browned all over. Remove and set aside.
To freeze and reheat: Cover and freeze half the casserole for up to 3 months. Thaw in the fridge for 24 hours or until completely thawed. Transfer to a saucepan and simmer over a medium heat for 10 minutes, stirring occasionally, until piping hot.
Add the onions, celery and bacon to the casserole and cook, stirring, for 6-8 minutes, until softened. Stir in the flour and tomato purée and cook for 1 minute. 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 5 minutes, stirring occasionally, and season to taste.
Transfer half the mixture to a freezer-proof container. Cool, then label and freeze. Return the remaining mixture to the heat and simmer for a further 10 minutes, until the sausages are cooked and the sauce has thickened. Garnish with parsley and serve with mashed potato and savoy cabbage.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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