Autumn has come to my world surprisingly early this year. It’s only mid-September and yet the blackberries have gone over, the night time temperatures have slipped to single figures and the mornings are chilly. Taking the dog for an evening stroll now means returning to the cosy glow of a lamp lit home.
Yesterday was one such perfect autumn day. We had a lovely romp out in the cool sunshine and then came home to put this casserole together. The only thing missing in my world was the Aga!!
This dish is really just a pared down version of the Guinness sausages recipe I gave a few months ago. I called it Goliath sausages because I cooked them in one of my husband’s favourite ales – Wychwood’s Goliath ale. In reality, you could use any ale or dark beer of your choice!
For two of us I used :
6 good meaty sausages
2 large onions
2 cloves of garlic
1 small carrot
1 sprig of rosemary
2tsp Worcestershire sauce
Salt and pepper to taste
1tb olive oil
Firstly, brown the sausages all over. While they are browning, peel and slice the onions into thick half-moons.
Cook the onions in the olive oil for 10 to 15 minutes, so that they get nice and brown without burning. Peel and dice the carrot and cook with the onions. Finely chop the garlic and add that, cooking for a few minutes. Add the anchovy and push around the base of the pan to ‘melt’ it.
Add the flour to the onions and carrot and mix well in, gently pour in the ale (so that it doesn’t froth up too much) and stir in. Add the rosemary, bay leaf, Worcestershire sauce and sausages and give another stir. Season to taste with salt and pepper.
Bring to a simmer on the hob and then cover with a close fitting lid. Cook in the oven at 150oC/275o F/gas mark 1 for 3 hours. You want to have a nice gravy with this so if it seems to dry out at all just add a little more boiling water (half a cup or so).
This really is best served with buttery mashed potato to mop up the gravy!