Ingredients

• 1 tbsp sunflower oil
• 12 good-quality pork sausages
• 2 medium onions
• chopped
• 2 celery sticks
• trimmed and thinly sliced
• 3 medium carrots
• peeled and thickly sliced
• 500ml/18fl oz India pale ale
• ½ beef stock cube
• 2 tbsp tomato purée
• 2 tbsp light muscovado sugar
• 1 bay leaf
• splash Worcestershire sauce
• 2 medium leeks
• trimmed and cut into 2cm/1in slices
• 1 tbsp cornflour
• 1 tsp flaked sea salt
• plus extra to season
• freshly ground black pepper
• fresh parsley
• chopped
• to garnish

Directions

• Heat the oil in a large non-stick frying pan and fry the sausages over a medium heat for 8-10 minutes
• turning regularly until nicely browned all over. Transfer the sausages to a large flameproof casserole or your biggest saucepan.
• Add the onions
• celery and carrots to the frying pan and cook over a medium-high heat
• stirring regularly
• for five minutes or until beginning to soften and lightly colour. You shouldn’t need any extra fat to fry the vegetables
• but if you do
• just add a splash more sunflower oil. Tip the vegetables into the pan with the sausages.
• Pour the ale and 150ml/5fl oz water into the casserole and crumble the stock cube over the top. Stir in the tomato purée
• sugar
• bay leaf and a splash of Worcestershire sauce. Bring to the boil then reduce the heat
• cover with a lid and simmer gently for 30 minutes
• stirring occasionally.
• Add the leeks to the casserole and simmer uncovered for five minutes
• stirring occasionally. Mix the cornflour with a tablespoon of cold water until smooth. Stir into the casserole and cook for 2-3 minutes
• stirring regularly until the sauce has thickened.
• Remove the pan from the heat
• season with salt and pepper and sprinkle the chopped parsley over.