Irish Sausage & Guinness Stew

Irish Sausage & Guinness Stew

Serves 4

Points Per Serving: 4 (original points)

8 low fat, thick sausages

2 rashers lean back bacon, chopped

2 leeks trimmed and sliced

1 garlic clove, crushed

175g (6oz) mushrooms sliced

200ml (7fl oz) Guinness

1 Chicken or vegetable stock cube, dissolved in 300ml (1/2 pint) hot water

1tblspn Worcestershire sauce

1 tblspn redcurrant jelly

few sprigs of thyme or parsley

1 tblspn cornflour

salt & freshly ground black pepper

Heat a large, deep sided frying pan or flameproof casserole. Add the sausages, and cook gently, turning often until browned. Add the bacon and cook for about 2mins.

Pour in the Guinness, stock and Worcestershire sauce. Bring to the boil, then add the redcurrant jelly and sprigs of thyme or parsley. Season, then reduce the heat and simmer the stew gently, uncovered for about 20 mins

Blend the cornflour with a little water, then stir into the stew. Cook until thickened, then simmer gently for another 2 mins. Serve with mashed potato, but remember to add the extra points