Sausages with Guinness Gravy (4)

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.

Sausages with Guinness Gravy (4)
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Sausages with Guinness Gravy (4)
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  1. 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.
  2. 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.
  3. Meanwhile bring the stock to the boil and boil rapidly for about 10 minutes until reduced by half.
  4. 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.
  5. Heat the remaining oil and fry the sausages until browned on all sides.
  6. 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.
  7. Serve immediately, with preferred mash alongside.
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