Mushroom and Sausage Casserole



Mushroom and Sausage Casserole
Serves: 4
  • 2 tbsp vegetable oil
  • 500g closed cup mushrooms, halved or quartered
  • 2 medium onions, thickly sliced
  • 8 thick pork sausages, cut in half
  • 6 rashers streaky bacon,chopped
  • 2 large carrots, peeled and cut into chunks
  • 2 large potatoes, peeled and cut into large chunks
  • 2 tbsp freshly chopped thyme
  • 300ml vegetable stock or a 330ml bottle of Guinness
  • salt & freshly ground black pepper
  1. Heat half the oil in a large frying pan and fry the mushrooms on a high heat for about 5 mins until golden.
  2. Season well with salt and pepper and transfer them to a large dish and set aside.
  3. Add the remaining oil to the pan with the onions, sausages and bacon and fry for about 6-8 mins until the meat is browned but not cooked through.
  4. Tuck the vegetable chunks around the sausages and onions, sprinkle over half the thyme and season well.
  5. Pour in the stock (or Guinness) and cover the pan with a tightly fitting lid or a large piece of foil.
  6. Cook over a medium heat for 15 mins, then stir in the mushrooms, recover the pan and continue cooking for a further 10 mins or until the veg is tender and the sausages have cooked through and almost all the liquid has evaporated.
  7. Stir gently to mix everything and serve sprinkled with the remaining fresh thyme and some green vegetables of your choice.



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