Sausages with Guinness-Braised Onions & Mash
Sausages with Guinness-Braised Onions & Mash! You can't beat a hearty winter classic to bring you comfort on dark, cold days. This recipe is easy to rustle up and serves 4!
Ingredients
- 12 pork sausages
- 25ml veg oil
- 25g butter
- 1 roscoff onions, peeled and diced
- 25g butter
- 15ml veg oil
- Salt and pepper
- 2 roscoff onions skin on
- 400ml Guinness
- 200ml beef stock
Mash
- 1k maris piper potatoes, peeled boiled and put through a ricer
- 100g butter
- 100ml double cream
- Salt and white pepper
Roscoff Toad in the Hole
- 4 roscoff onions, braised in guinness for 30 mins
- 8oz flour
- 8 eggs
- 1 pint milk
- 6 tsp of dripping
Method
- Whisk all the ingredients for the Yorkshire puddings together in a bowl. Allow to rest overnight in the fridge.
- Preheat the oven to 225c
- Cook the onions in the Guinness and stock for 30 minutes. Allow to cool
- Cut 3 of the cooked roscoffs in halves, then cook flat side down in a frying pan with 1 tsp of vegetable oil until coloured. Then, pop the dripping into the roasting tin.
- Place the tin into the oven until it’s smoking hot. Then add the half-cooked, skinned roscoff onions in the Yorkshire pudding mixture and cook for 50 minutes.
- Pop the raw onions into a frying pan with a knob of butter and cook until deeply brown.
- Add 1 diced cooked roscoff, pour in the Guinness and stock, and then bring to the boil. Allow this to simmer for 30 minutes.
- Pan fry the sausages until deeply coloured in butter and veg oil, coat in a little of the sauce.
- Add the butter and cream to the mash, mix thoroughly, then serve a big spoonful with the sausages and onion gravy. Pop the yorkie on the side.
Ingredients
- 12 pork sausages
- 25ml veg oil
- 25g butter
- 1 roscoff onions, peeled and diced
- 25g butter
- 15ml veg oil
- Salt and pepper
- 2 roscoff onions skin on
- 400ml Guinness
- 200ml beef stock
Mash
- 1k maris piper potatoes, peeled boiled and put through a ricer
- 100g butter
- 100ml double cream
- Salt and white pepper
Roscoff Toad in the Hole
- 4 roscoff onions, braised in guinness for 30 mins
- 8oz flour
- 8 eggs
- 1 pint milk
- 6 tsp of dripping
Method
- Whisk all the ingredients for the Yorkshire puddings together in a bowl. Allow to rest overnight in the fridge.
- Preheat the oven to 225c
- Cook the onions in the Guinness and stock for 30 minutes. Allow to cool
- Cut 3 of the cooked roscoffs in halves, then cook flat side down in a frying pan with 1 tsp of vegetable oil until coloured. Then, pop the dripping into the roasting tin.
- Place the tin into the oven until it’s smoking hot. Then add the half-cooked, skinned roscoff onions in the Yorkshire pudding mixture and cook for 50 minutes.
- Pop the raw onions into a frying pan with a knob of butter and cook until deeply brown.
- Add 1 diced cooked roscoff, pour in the Guinness and stock, and then bring to the boil. Allow this to simmer for 30 minutes.
- Pan fry the sausages until deeply coloured in butter and veg oil, coat in a little of the sauce.
- Add the butter and cream to the mash, mix thoroughly, then serve a big spoonful with the sausages and onion gravy. Pop the yorkie on the side.
