I love how the cheapest can of beer can be enriched by half a dozen sausages and a few other ingredients for a homely, comforting, classic dinner – delicious with a pile of mash and some green veg. This recipe first appeared in A Girl Called Jack, and an adapted version was published in my Guardian recipe column in 2014. For vegetarian and vegan readers, I have found Linda McCartney Red Onion & Rosemary Sausages are the  best here, but you may have another preference!

 

Serves 2 generously from 74p each. (I may earn a small fee if you click the links or purchase any recommended products below)

6 sausages, 27p (91p for 20, Smartprice frozen sausages, Asda)

a splash of oil, 2p (£2.94/3l, vegetable oil at Asda)

1 onion, 9p (90p/1kg, Farm Stores at Asda)

2 cloves of garlic, 4p (20p per bulb, Asda)

250g mushrooms, 54p (54p/250g, Farm Stores at Asda)

1 x 330ml can of beer, 23p (90p for 4x440ml Bitter, Asda)

1 x 400g carton or tin of chopped tomatoes, 28p (28p/400g, Smartprice at Asda)

1 tsp mixed dried herbs or sage and onion stuffing crumbs, <1p (25p for 85g, Asda)

 

Sausage and beer casserole photo by Susan Bell for A Girl Called Jack.

 

You will need to defrost the sausages overnight the night before by placing them in an airtight container in the fridge, or use fresh sausages, but do not cook them from frozen in this recipe. The recipe assumes that the sausages are defrosted, or fresh, from here!

Prick the sausages, put into a medium non-stick saucepan with the oil and cook on a medium heat. Meanwhile, peel and slice the onion and garlic, then add to the pan.

If you’re using fresh mushrooms, clean and slice them; if you’re using tinned ones, drain them. When the sausages have browned all over, add the mushrooms and continue cooking for a few minutes. Then pour in the beer and chopped tomatoes, add the herbs and stir everything together.

Reduce the heat to low and cook for 30 minutes, stirring occasionally to prevent it sticking to the bottom of the pan.

TIPS: To make this go further, add a tin of white beans. I rinse the sauce from a can of baked beans, but any tinned white beans – haricot, cannelini, butter beans – will do.

Replace the beer with red or white wine if you have it – red wine for a deep, rich flavour, white for a lighter, sweeter dish.

 

If you’ve made this, or are thinking of making it, I would love to hear your thoughts below and see your photos on Twitter (twitter.com/bootstrapcook) or Instagram (instagram.com/jack_monroe) – I love hearing from you and seeing your dishes!

 

“Sausage & Beer Casserole” is from my first book, A Girl Called Jack. My new book, Tin Can Cook, is available to preorder now. Cooking on a Bootstrap can be purchased here.

 

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