Sausages with Guinnes Gravy

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Scooby

Sausages with Guinnes Gravy

Post by Scooby » Fri Feb 16, 2007 12:34 pm

I got a sauasge and mash cook book for Xmas and this fantastic.

30ml olive oil
20g butter
2 large onions sliced
10ml golden granulated sugar
284ml carton fresh beef stock (unless you have your own)
10ml plain flour
250ml Guinness
8 pork sausages or 2 cumberland rings (700g)
15ml white wine vinegar
sea salt

Heat 15ml of the olive oil and add the butter, stir in the onions to coat and cook slowly on a low heat for about 25-30 mins until soft and quite brown, add the sugar and turn up the heat, stir continuosly for adout 5 mins so as to caramelise and brown the onions.
Bring the stock to the boil and reduce by half. stir the flour into the onions and cook briefly to remove the raw flavour, then add the stock and Guinness bubble for a min or two then turn the heat right down and simmer.
Grill or fry the sausages to brown on all sides, taste and adjust the seasoning of the gravy and add the wine vinegar, add some water if it is to thick.
Add the sauasges and spoon the gravy all over them thoroughly and continue to cook for 15-20 min until the sausages are cooked, add water as needed.

serve with your favourite mash or colcannon :lol:

The book mentions other British ales you could use including Marston's pedigree and Coniston Bluebitd. Cant be bad :wink:

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bitter_dave
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Post by bitter_dave » Fri Feb 16, 2007 12:44 pm

Bloody Nora that sounds nice =P~

I love sausage and mash; I've made an ad hoc red wine / beef stock gravy, which was ok, but not one made from beer.

Would love to hear the Marstons recipe if you get the chance... :whistle:

Scooby

Post by Scooby » Fri Feb 16, 2007 1:06 pm

bitter_dave wrote:Bloody Nora that sounds nice =P~

I love sausage and mash; I've made an ad hoc red wine / beef stock gravy, which was ok, but not one made from beer.

Would love to hear the Marstons recipe if you get the chance... :whistle:
It's the same B_D just replace the Guinness with your favourite ale :!:

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bitter_dave
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Post by bitter_dave » Fri Feb 16, 2007 1:08 pm

Scooby wrote:
bitter_dave wrote:Bloody Nora that sounds nice =P~

I love sausage and mash; I've made an ad hoc red wine / beef stock gravy, which was ok, but not one made from beer.

Would love to hear the Marstons recipe if you get the chance... :whistle:
It's the same B_D just replace the Guinness with your favourite ale :!:
:bonk Ah yes, reread your post :oops:

I'll definately give this a go - ta muchly :wink:

maxashton

Post by maxashton » Fri Feb 16, 2007 3:47 pm

cor.

try mashing some butter beans, black pepper, and a bit of horseraddish into your mash with that one.
I think it'd complement it nicely.

Scooby

Post by Scooby » Fri Feb 16, 2007 3:58 pm

maxashton wrote:cor.

try mashing some butter beans, black pepper, and a bit of horseraddish into your mash with that one.
I think it'd complement it nicely.
Brilliant :idea:

Mash is not only a great comfort food but also so adaptable :wink:

maxashton

Post by maxashton » Fri Feb 16, 2007 4:15 pm

Plus, it's bloody brilliant.

SteveD

Post by SteveD » Wed Mar 14, 2007 1:34 am

Sausage and mash - can't beat it. If I get in knackered after a long day and there's sausage and mash and a beer, then all is right with the world.

Sausages with madeira and onion gravy mmmmmmmmmmmm and mash, of course.

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oxford brewer
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Post by oxford brewer » Thu Mar 15, 2007 6:38 pm

If you like sausage and mash try this http://www.thebigbangoxford.co.uk/

troublebrewing

Post by troublebrewing » Sun Jun 17, 2007 10:06 pm

Well, I had a bash this recipe this evening, and it worked out really well.

Here's the pan of pork and leek sausages just about ready to serve:
Image

What I did with the mash was to copy the suggestion of putting a can of butter beans in the mash. I did that, but put them through a blender first and then through a fine meshed sieve.

The potatoes I boiled and put in the blender, thus:
Image

Added pepper, salt and some butter, dash of milk too. This was the smoothest mashed potatoe EVER!!! And the butter beans really made them. SWMBO 'complained' that the potato mash didn't really taste of 'potato', but then she's a heathen.

Mrs TB insisted on some Bird's Eye peas.

Delicious! I highly recommend this recipe. Only I couldn't work out why it said 30ml of olive oil, but only 15ml in the process.??

Cheers guys.

TB

Vossy1

Post by Vossy1 » Mon Jun 18, 2007 12:31 am

but then she's a heathen.
:lol: :lol:

Scooby

Post by Scooby » Mon Jun 18, 2007 5:35 am

Glad you enjoyed it TB :D

The other 15ml of oil is for frying the sausages if you decide to do that rather than grill :wink: forgot to put that in the write up.

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