Guinness® and Irish Sausage Casserole with Chorizo
with mashed potatoesCalories
:
1044 kcalProtein
:
57.8g proteinTotal
:
40 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Soya
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
600 grams
Potatoes
450 grams
Irish Pork Sausages
(Contains: Sulphites, Wheat)
1 unit(s)
Carrot
1 unit(s)
Leek
120 grams
Peas
1 sachet(s)
Dried Thyme
40 grams
Guinness® Paste
(Contains: Barley, Cereals containing gluten, Soya, Wheat)
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
2 unit(s)
Garlic
90 grams
Chorizo
(Contains: Milk)
Not included in your delivery
1 tbsp
Butter
2 tbsp
Flour
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4369 kJ
Energy (kcal)1044 kcal
Fat40.2 g
of which saturates17.6 g
Carbohydrate114.4 g
of which sugars26.8 g
Dietary Fiber38.8 g
Protein57.8 g
Salt9.4 g
Trans Fat0.1 g
Potassium1259.7 mg
Calcium62.8 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks.
- Place in a pot, cover with water and season with salt. Bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Pop the sausages onto a lined baking tray.
- When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash hands and equipment after handling raw meat. Sausages are cooked when no longer pink in the middle.
3
- Trim the leek and halve lengthways. Thinly slice widthways.
- Trim and halve the carrot lengthways (no need to peel). Chop widthways into ½ cm thick slices.
- Peel and grate the garlic (or use a garlic press).
4
- Place a large pan over high heat with a drizzle of oil.
- Fry the chorizo, 3-5 mins. Add the carrot and fry until tender, 5-6 mins.
- Lower the heat to medium-high, add the leek and fry for a further 5-6 mins, stirring occasionally.
- Add 1 tbsp butter (per 2P) and allow to melt. Then add 2 tbsp flour (per 2P) and mix well. Slowly add 250ml water (per 2P), Guinness® stock paste, stock, garlic, 1 tsp sugar (per 2P) and dried thyme.
- Simmer until the sauce is thickened, 4-5 mins.
5
- While the sauce simmers, place a small pot over medium-high heat with a drizzle of oil.
- Once hot, add the peas and fry for 2-3 mins. Season with salt and pepper.
- Remove from the heat and cover to keep warm.
- Once the sausages are cooked, chop widthways into 1cm chunks.
- When the sauce has simmered, stir the sausage pieces into the casserole. Add a splash of water if you feel it's too thick. Taste and season with salt and pepper if needed.
6
- Share the mash between bowls.
- Spoon over the sausage and Guinness® casserole.
- Serve the peas alongside.
