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
The book mentions other British ales you could use including Marston's pedigree and Coniston Bluebitd. Cant be bad
Ah yes, reread your post 
