Mushroom and sausage casserole

Comfort food at its most delicious!


Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 4


2 tbsp vegetable oil

500g closed-cup mushrooms, halved or quartered.

Salt & freshly ground black pepper.

250g (2 medium) onions, thickly sliced.

8 thick pork sausages, cut in half.

6 rashers streaky bacon, chopped.

250g carrots, peeled and cut into large chunks

350g potatoes, peeled and cut into large chunks

2 tbsp fresh thyme, chopped

300ml vegetable stock (or use a 330ml bottle of Guinness instead of stock as an option. )


1 Heat half the oil in a large frying pan and fry the mushrooms on a high heat for 5 minutes until golden. Season well with salt and pepper then transfer the mushrooms to a large dish and set aside.

2 Add the remaining oil to the pan along with the onions, sausages and bacon. Fry for about 6-8 minutes until the meat is browned, but not cooked through.

3 Tuck the vegetable chunks around the sausages and onions, sprinkle over half the thyme and season well. Pour in the stock (or Guinness) and cover the pan with a tight-fitting lid or a large piece of foil.

4 Cook over a medium heat for 15 minutes then stir in the mushrooms. Recover the pan and continue cooking for a further 10 minutes, or until the veg is tender and the sausages have cooked through and almost all the liquid has evaporated.

5 Stir gently to mix everything and serve sprinkled with the remaining thyme and some green vegetables of your choice.

Recipes and images courtesy of

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