AS SEEN ON THE
AS SEEN ON THE
Big Kitchen
CHEF’ S TABLE
Ingredients
• 1 tbsp vegetable oil
• 12 good-quality pork sausages
• 2 medium onions, chopped
• 2 celery sticks, trimmed and thinly sliced
• 3 carrots, thickly sliced
• 500ml India pale ale
• 150ml beef stock
• 2 tbsp tomato purée
• 2 tbsp light muscovado sugar
• 1 bay leaf
• splash of Worcestershire sauce
• 2 medium leeks, trimmed and cut into 2cm slices
• 1 tbsp cornflour
TO SERVE
• chopped parsley
• mashed potato
Si King
Sausage and ale casserole
SERVES 4-6
A rich casserole made with British pork sausages and dark ale. Serve with buttery mashed potato.
1 Heat the oil in a large frying pan and fry the sausages over a medium heat for 8 to 10 minutes, turning until browned all over. Transfer to a large flameproof casserole dish.
2 Add the onions, celery and carrots to the same pan. If needed add a little more oil. Cook over a medium-high heat for 5 minutes until starting to soften. Tip into the casserole dish with the sausages.
3 Pour in the ale and stock. Stir in the tomato purée, sugar, bay leaf and Worcestershire sauce. Bring to the boil, reduce the heat, cover and simmer gently for 30 minutes, stirring occasionally.
4 Add the leeks and simmer uncovered for 5 minutes. Mix the cornflour with 1 tbsp cold water until smooth and stir into the casserole. Cook for 2 to 3 minutes until the sauce thickens.
5 Season with salt and pepper. Scatter with parsley and serve with mashed potato.
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