zoom Stout-braised sausages and root veg mash

    Save to your scrapbook

    Stout-braised sausages and root veg mash

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Stout-braised sausages and root veg mash

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes

    Serves: 3

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Cook’s tip
    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. 

    Comments

    Average user rating

    4 stars

    Glossary