Sausage, Bacon and Guinness Casserole

Had a day of cooking today, made two meals that can be frozen or eaten on the day. First meal was sausage, bacon and guinness casserole.  I know that guinness isn’t primal and red wine can be used instead if wanting to stay more primal. The recipe was based on one that I found on the channel 4 website. I added a few things though.

Sausage, Bacon and Guinness Casserole


1 tbsp olive oil
8 pork sausages
1 large red onion
1 celery stick chopped
6 rashers smoked bacon
3 tbsp tomato puree
330ml bottle guinness
150ml beef stock
100ml water
7 chestnut mushrooms cut in quarters
2 small carrots dhopped
1/4 aubergine


1. Heat the oil in a large casserole/deep wide frying pan. Add sausages and cook till browned for about 6 or 7 minutes. Then remove the sausage and set aside.

2. Add some butter, the onions, aubergine, celery and bacon to the pan and cook while stirring for about 6 minutes.

3. Add the tomato puree and cook for 1 minute.

4. Pour in the Guinness, bring to the boil and cook for 2 minutes until reduced, add the carrot.

5. Add the stock and the water and bring back to the boil.

6. Return the sausages and add the mushrooms

7. Simmer for 5 or 6 minutes while stirring. Season to taste, I added some cinnamon, nutmeg and cayenne chilli pepper spices.

Tasted really nice the last time I made it. Will be a perfect amount for two hungry people. Will be eating it tomorrow night after reheating it. Can also be frozen if you make too much or if you like to make it ahead of time.  Reheat it in a pan for about 10 minutes.

Have just put it in the freezer tonight and will be eating the cottag pie instead. Here is a picture just before I put it in the freezer.


~ by primalmagu on June 23, 2010.

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