Ingredients

Steps

• Brown the sausages in oil for 8-10 minutes and transfer to a large casserole.
• Fry onions, celery, and carrots in the same pan for five minutes until lightly colored.
• Add the vegetables to the casserole with the sausages.
• Add the ale, 150ml water, beef stock cube, tomato purée, sugar, bay leaf, and Worcestershire sauce.
• Boil then simmer covered for 30 minutes, stirring occasionally.
• Add leeks and simmer uncovered for five minutes.
• Stir in the cornflour Slurry and cook for 2-3 minutes until the sauce thickens.
• Remove from heat, season, and garnish with chopped parsley.