Michael Kelly’s Sausage and Beer Stew
So many of my recipes at this time of the year focus on the available root crops that I have either in the ground or in storage, such as carrots, parsnips, celeriac and beets. You could use celery instead of celeriac, swede instead of squash, etc.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
olive oil
6-8 good-quality dinner sausages
2 onions, diced
1 leek, trimmed and finely chopped
4 cloves garlic, diced
2 large carrots, diced
1/2 celeriac, diced
1 x 330ml (11fl oz) bottle of beer
500ml (18fl oz) beef or chicken stock
400g (14oz) tin of tomatoes or 2 tablespoons tomato purée
2 tbsp chopped herbs (parsley, rosemary and thyme)
1 bay leaf
1 tbsp mustard (I use Dijon)
1/4 squash or pumpkin, peeled and chopped into large chunks
salt and pepper
crusty bread or baked potatoes, to serve
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