By Keith Hubner
February 4, 2020
1Heat the oil in a large casserole or deep, wide frying pan over a medium-high heat.
2Add the sausages and cook for 6-8 minutes, until browned all over. Remove and set aside.
3Add the onions, celery and bacon to the casserole and cook, stirring, for 6-8 minutes, until softened.
4Stir in the flour and tomato purée and cook for 1 minute.
5Pour in the Guinness, bring to the boil and cook for 2 minutes, until reduced.
6Add the stock, bring back to the boil, then return the sausages to the casserole with the mushrooms. Simmer for 15 minutes until the sausages are cooked and the sauce has thickened.
7Season and garnish with parsley and serve with mashed potato and savoy cabbage.