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"Popped into Ian Chatfield butchers in Tonbridge yesterday! Lovely shop, friendly, well priced, quality meat & cheese"


"Sausages are great, their mince is the only one I trust. Could never go back to the supermarket. Great service too!"


Sausage, Mushroom & Guinness Casserole

Sausage, Mushroom & Guinness Casserole

Cooking time approx 40 mins

Serves 4 people


  • x1 Tablespoon of vegetable oil
  • x8 Olde Tonbridge sausages
  • x2 Large onions, slices
  • x2 Celery sticks, chopped
  • x8 Rashers of smoked streaky bacon, chopped
  • x3 Tablespoons of plain flour
  • x3 Tablespoons of tomato puree
  • 330ml Beef stock, hot
  • 250g Chestnut mushrooms, halved
  • x3 Tablespoons of fresh parsley, chopped


  1. Heat the oil in a large casserole dish or deep & wide frying pan over a medium heat
  2. Add the sausages and cook for 6-8 minutes, turning until browned all over. Then remove and set-aside
  3. Add onions, celery and bacon to the casserole dish and cook, stirring for 6-8 minutes until softened.
  4. Stir in the flour and tomatoe puree and cook for 1 minute.
  5. Pour over the Guinness, bring to the boil and cook for 2 minutes until reduced.
  6. Add stock and bring to the boil.
  7. Return the sausages to the casserole with the mushrooms. Simmer for 5 minutes, stirring occasionally and season to taste.
  8. Simmer for a further 10 minutes until the sausages are cooked and the sauce has thickened
  9. Garnish with parsley and serve with mashed potatoe and savoy cabbage

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