sausage & guinness casserole sw
Recipe by Debsxx
Make one hearty casserole and freeze another at the same time – two fab dinners for the effort of one. To freeze & 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.
Ingredients
- Fry Light
- 16 Morrisons Eat Smart Diet pork sausages
- 2 large onions, sliced
- 2 celery sticks, chopped
- 12 rashers lean smoked back bacon, all visible fat removed
- 2tbsp plain flour (7 Syns)
- 2tbsp tomato puree (1 Syn)
- 330ml bottle Guinness (6 Syns)
- 300ml hot beef stock
- 250gm chestnut mushrooms, halved
- 3tbsp fresh parsley leaves, to garnish
1. Method
1. Spray a large casserole or deep, wide frying pan with Fry Light and heat over a medium-high heat. Add the sausages and cook for 6-8 minutes, until browned all over. Remove and set aside.
2. Add the onions, celery and bacon to the casserole and cook, stirring, for 6-8 minutes, until softened. Stir in the flour and tomato puree 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, and then return the sausages to the casserole with the mushrooms. Simmer for 5 minutes, stirring occasionally, then season to taste.
3. 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 (count as Syns if not following the Extra Easy plan) and savoy cabbage.
main courses November 21, 2011 20:33
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