Ingredients

• 3 tbsp olive oil
• 6 pork sausages
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 4 rashers of streaky bacon, diced
• 2 medium carrots, peeled and thickly sliced (roughly 2cm thick)
• 1 large parsnip, peeled and thickly sliced (roughly 2 cm thick)
• 1 small-medium swede, peeled and cut into large pieces (3-4cm thick and wide)
• 2 medium potatoes, peeled and cut into large pieces (3-4cm thick and wide)
• 2 bay leaves
• 300ml of chicken or vegetable stock
• 1 can Guinness
• 2 tbsp cornflour
• 2-3 tbsp chopped parsley

To Serve

• suggested accompaniment shredded steamed cabbage

Method

1. Preheat an oven to 160C.
2. Heat 1 tbsp of oil in a casserole pan over a moderate high heat. Place the sausages in the pan and brown on all sides. Remove the sausages from the pan allow to cool then slice each one into 4-5 pieces.
3. Add the remaining oil to the pan, add the onion to the pan and sauté over a moderate heat for 3-5 minutes until soft and translucent. Stir in the bacon and garlic, cook for 1 to 2 minutes stirring regularly. Now add the carrots, parsnip, swede, potatoes, bay leaves and sausages. Lightly toss all the ingredients so well distributed. Pour in the stock and Guinness, increase the heat to high, bring to a strong simmer, then cover with a lid and place in the preheated oven. Leave to cook for 1 hour.
4. Remove from the oven, take off the lid and place over a moderate heat. Take a large ladle full of the cooking liquid and mix in a cup with the cornflour. Stir this mixture back into the stew, and stir so well distributed. Leave to simmer for 5 minutes stirring regularly until the sauce has thickened it should have a light gravy consistency. Don't worry if some of the vegetables are breaking up this is a rustic dish and the potatoes will help thicken the sauce. Stir in the parsley. Serve.