This recipe from Fiona Beckett is best made with high quality Cumberland sausages or some plain Italian Sausages. You will end up with a dark sticky onion gravy. And you will want to serve some mash alongside- potato, a mixed root vegetable mash or Colcannon perhaps. You can use other dark beers instead of the Guinness if you like.
Ingredients
- 2 tbsps drizzle extra virgin olive oil
- 20 g butter
- 2 large spanish onions peeled and finely sliced
- 2 tsp demerara sugar
- 284 ml carton beef stock
- 2 lvl tsps plain flour
- 250 ml guinness
- 700 g plump sausages
- 1 tbsps white wine vinegar
- sea salt
Servings:
Instructions
- Heat 1 tbsp of the oil in a large frying pan. Add the butter and when it has melted tip in the onions. Stir well until coated with the oil then cook slowly over a low heat for 25-30 minutes until very soft and quite browned.
- Sprinkle in the sugar and mix in well, then increase the heat and stir continuously for about 5 minutes until the onions are very brown and caramalised.
- Meanwhile bring the stock to the boil and boil rapidly for about 10 minutes until reduced by half.
- Stir the flour into the onions and cook for a minutes, then gradually add the stock and the guinness. Bubble up for a minute or so, then reduce heat to very low and leave to simmer while you cook the sausages.
- Heat the remaining oil and fry the sausages until browned on all sides.
- Check the seasoning of the gravy and add the salt, vinegar and a little water if it seems too thick. Add the sausages to the gravy, spooning the gravy over. Continue to cook on a low heat for 15-20 minutes until the sausages are cooked, adding extra water if needed.
- Serve immediately, with preferred mash alongside.
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