Guinness and sausages in a pot!
- 2 onions chopped
- 1/2 teaspoon black pepper to taste
- 16 sausages i prefer lincolnshire but you can use any you like, leave them whole or twist and cut them into smaller bite size sausages depending on your preference
- 250 g smoky streaky bacon chopped
- 3 carrots sliced
- 250 g chestnut mushrooms sliced
- 330 ml guinness
- 300 ml beef stock
- 2 tablespoons plain flour
- 2 tablespoons tomato purã©e
- 1/2 teaspoon salt to taste
- Carbohydrate 24.8194424154549 g
- Cholesterol 437.051 mg
- Fat 163.997909583333 g
- Fiber 4.03893753056228 g
- Protein 105.83930194327 g
- Saturated Fat 54.214863625 g
- Serving Size 1 1 Serving (960g)
- Sodium 4836.74462197047 mg
- Sugar 20.7805048848926 g
- Trans Fat 15.5532018333333 g
- Calories 2042 calories
Step-by-step
- Brown the sausages under a grill and put aside.
- In a large pan or pot, fry the bacon for a few minutes and then add the onions and continue frying until the onions begin to turn brown (around 5 to 10 minutes).
- Add the carrots and mushrooms and fry for a further 5 minutes.
- Add the flour and give everything a good mix.
- Add the sausages, Guinness, beef stock, tomato purée and seasoning and simmer for about 30 minutes until the casserole has thickened and the carrots are cooked.
- Serve with Colcannon mashed potatoes.
Choosing the Right Vessel
Heavy-bottomed cast iron or enameled Dutch ovens are essential for maintaining stable heat during long simmers. Thin aluminum pots develop hot spots that scorch tomato paste and flour resting on the base. A capacity of at least five quarts ensures sufficient headspace for aggressive simmering without splashing stout over the stovetop.
The Roux Foundation
Coating the vegetables in two tablespoons of plain flour directly before adding liquids creates a starch suspension that thickens the sauce. Raw flour requires adequate cooking time to eliminate pasty flavors, meaning the liquid must reach a bubbling simmer after the Guinness and beef stock are poured in.
Managing Protein Rendering
Smoky streaky bacon releases substantial fat during the initial five to ten minutes of frying in the pot. Pouring off excess grease before introducing the sliced chestnut mushrooms and carrots prevents the vegetables from boiling in oil rather than browning properly.
