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Beer-braised sausages with onions & ginger
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by Diana Henry
10g unsalted butter
2 tsp groundnut oil
12 sausages, beef or pork
2 large onions, finely sliced
350ml dark beer
3 ginger nut biscuits, crushed
200ml well-flavoured beef or chicken stock (reduced from a 500ml pack)
1 tbsp lemon juice, or to taste
1 tbsp flat leaf parsley, finely chopped
Mashed potatoes, to serve
Savoy cabbage, buttered, to serve
1. Heat the butter and oil in a large frying pan. Brown the sausages all over then remove to a dish. Add the onions to the fat in the pan and sauté them over a low-medium heat for 8-10 minutes, until soft and dark gold, adjusting the heat every so often.
2. Add the beer and boil until reduced by ½. Add the ginger nuts, seasoning and stock. Bring to the boil then lower the heat, add the sausages back to the pan and cook for about 20 minutes, or until no pink meat remains and the juices run clear. The pan juices will evaporate to leave you with a thicker sauce.
3. Taste and add lemon juice if needed (you may want a little more or a little less). You can make the sausages in advance then reheat them later.
4. Once you’ve reheated the sausages, scatter the parsley on top and serve with mashed potatoes and buttered Savoy cabbage, if liked.
Typical values per serving:
(without mash and cabbage)
This recipe was first published in October 2021.