Macsween Sausages Beef 'n' Beer Stew
Preparation time
Cooking time
Total time
A warming and hearty dish, lovely to mop up with crusty bread midweek or share with family and friends with a glass of wine at the weekend.
Recipe type: Main Course
Cuisine: British
Serves: 2-4
  • 6 black pudding and bacon Macsween sausages
  • One clove garlic
  • White onion, fine dice
  • Small carrot, fine dice
  • One stick celery, thinly sliced
  • 8 button mushrooms, roughly sliced
  • 1 pepper, roughly chopped
  • 1 tbsp butter
  • 200ml imperial stout
  • 1 tin tomatoes
  • 1 tbsp tomato puree
  • 1-2 tsp muscovado sugar
  • 1 stock cube dissolved in 330ml boiling water
  • 1 tin butter beans
  1. Saute onion, celery, garlic and carrots in butter in a large saucepan. When it’s absorbed, add the stout and simmer until it’s almost all gone.
  2. Chop each sausage into 6 pieces using scissors, straight into the pot, and brown them all over.
  3. Add the mushrooms and peppers, stir for a few moments then add the tomatoes, puree and sugar.
  4. Bring to the boil and add the stock, dulse and herbs.
  5. Simmer for 30 minutes and start preparing your fried eggs or garlic bread. Stir in your butter beans, water and all, five minutes before serving.
  6. Post a picture on social media.
Recipe by Edinburgh Foody at