After a chilly walk with Merlin (our cocker spaniel) this afternoon in the New Forest I was looking for a nice meal to warm us up.
This recipe has been on my list of meals to try for some time and today seemed to be the right day.
It originally was published in Delicious Magazine and I have adapted it to work with a thermal cooker. If I had been more organised I would have prepared it before our walk and it would have been thermal cooking while we are out.
It is very easy to make and ideally should be served with mashed potatoes and cabbage.
- 2 tbsp vegetable oil
- 16 good-quality pork and herb sausages
- 2 large onions, sliced
- 2 celery sticks, chopped
- 12 rashers smoked streaky bacon, chopped
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 330ml bottle Guinness
- 300ml beef stock, hot
- 250g chestnut mushrooms, halved
- 1 tsp salt
- ½ tsp ground black pepper
- Heat the oil in the inner pot over a medium-high heat.
- Add the sausages and cook for 6-8 minutes, until browned all over.
- Remove and set aside.
- Add the onions, celery and bacon to the casserole and cook, stirring, 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 with the lid on for 5 minutes, stirring occasionally, and season with the salt and pepper.
- Transfer to the outer insulated container and shut the lid.
- Leave to cook for a minimum of 2 hours.
- Serve with mashed potatoes and your chosen vegetables.