Wednesday, 19 August 2009


This is a very very quick post & no pictures of the finished product. Why? Because it took less time to prepare this meal than it did to write this post. Seriously. The only preparation is slicing the onion & garlic.
This is my take on the classic sausage casserole with a Japanese theme:

Wagyu Sausage & Asahi beer casserole.

4 Wagyu Sausages (about 450g)
2 onions
1 clove garlic
1/2 can diced tomatoes (200g)
1 bottle (330ml) Asahi Extra Dry beer

Slice the onions roughly.
Roughly cop the garlic.
Brown the sausages in a bit of oil & remove the sausages.
Add a bit more oil if required & add onions & garlic & cook until softened, a few minutes at most.
Place the sausages back into the saucepan on top of the onions.
Add the tomatoes & beer.
Cover & simmer until the liquid has reduced, about 45-60minutes.
Season to taste, but you may find that it will be fine.
Serve with some creamy mashed potatoes.


Murasaki Shikibu said...

haha...this is cute. I read somewhere that the cattle are fed beef among other things while being raised so I guess beer is a perfect match? ;) Is the Wagyu in this sausage Aussie born or from Japan? :)

Mikey said...

Well it seriously was quicker to prepare the meal than to write the post :) Our local butcher has the Wagyu sausages in stock. The Wagyu would be Australian, they have a very large export market to Japan for the Wagyu/ I have a feeling that the prime Wagyu is sent to Japan & we are left with the not-so-prime Wagyu.
Still very tasty though!