STOUT-BRAISED SAUSAGES AND ROOT VEG MASH

ingredients | serves 3 | time 50 mins

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 flour • 200ml Guinness Draught • 100ml fresh Cooks’ Ingredients Chicken Stock • 1½ tbsp clear honey • 1 tbsp Dijon mustard

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