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Stout-braised sausages and root veg mash
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1½ tbsp olive oil
2 red onions, cut into wedges
3 thyme sprigs
6 pork sausages
600g mixed root vegetables (such as parsnip, sweet potato, swede), peeled and roughly chopped
½ tsp plain ﬂ our
200ml Guinness Draught
100ml fresh Cooks’ Ingredients Chicken Stock
1½ tbsp clear honey
1 tbsp Dijon mustard
1. Preheat the oven to 180˚C, gas mark 4. Heat ½ tbsp oil in a large ovenproof frying pan or casserole dish over a medium heat and add the onions, thyme and sausages. Fry for 10 minutes, stirring regularly, until the sausages are golden. Meanwhile, put the root vegetables in a steamer and steam for 20 minutes (or boil in water for 20 minutes, then drain and leave to steam dry for a couple of minutes).
2. Sprinkle the ﬂour into the pan with the sausages and fry, stirring, for 1 minute more. Pour in the Guinness and simmer for a couple of minutes to burn off the alcohol. Add the chicken stock, honey and mustard and stir until combined. Bring to a simmer, then put in the oven for 15 minutes until the sauce has reduced and the sausages are cooked through.
3 Check the root vegetables are tender by piercing with a cutlery knife; it should slip in easily. Transfer to a bowl. Add the remaining 1 tbsp oil, season and mash with a potato masher. Serve with the sausages, onions and gravy.
Also try Waitrose Venison & Pork Sausages as an alternative in this recipe. The gamey ﬂavour of the venison goes really well with Guinness.
And to drink
Hop House 13 is a premium crafted lager with a sweet, fruity aroma and hints of peach and apricot.
Typical values per serving:
This recipe was first published in December 2020.
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