Sausages with rich Guinness gravy

If you don’t like Guinness don’t be put off making this recipe for St Patrick's Day from my book Sausage & Mash. It makes the most fantastic dark, rich, sticky onion gravy that doesn’t taste remotely of beer.

Serves 4

2 tbsp olive oil
20g butter
2 large Spanish onions (about 425-450g), peeled and finely sliced
1 dsp granulated or caster sugar
1 dsp plain flour
175ml fresh beef stock or stock made with 1/2 an organic beef stock cube
225ml original Guinness
8 plump traditional pork sausages or 2 Cumberland rings (about 700g in total)
2-3 tsp malt or wine vinegar
Seasalt

Heat one tablespoon of the oil in a large frying pan, add the butter then when it has melted tip in the onions. Stir them so they’re coated with the butter mixture then cook slowly over a low heat for about 25-30 minutes until soft and golden. Sprinkle in the sugar, mix in well then turn the heat up and stir continuously for about 5 minutes until the onions are brown and caramelised. Stir the flour into the onions and cook for a minute then add the stock and the Guinness. Bubble up for a minute or two then turn right down and leave to simmer.

Grill or fry the sausages using the remaining oil until browned on all sides. Check the seasoning on the onion gravy adding salt and vinegar to taste. Transfer the sausages to the gravy, spooning it over them thoroughly then continue to cook on a low heat for about 15-20 minutes until the sausages are cooked, adding a little water if the gravy gets too thick. Serve with colcannon (below).

What to drink: Guinness or another Irish stout would be the obvious pairing but a hearty British ale would work too. Or you could drink a hearty red like a Malbec - see this list of wines to pair with Irish food.

Colcannon
Serves 4
900g King Edwards or other good boiling potatoes, peeled and cubed
250g sliced spring or Savoy cabbage
50g butter at room temperature
75ml warm milk
Sea salt and freshly ground black pepper

Place the potatoes in a saucepan of cold water and bring to the boil. Skim off any froth, season with salt then cook for 20-25 minutes until done. Drain the potatoes thoroughly then return to the pan.

Meanwhile toss the greens for 2-3 minutes in a little boiling, salted water until just cooked. Drain, return to the pan and season with salt, pepper and 10g of the butter.

Mash the potatoes thoroughly till smooth then beat in the remaining butter and milk. Season with salt and pepper then mix in the buttered greens.

Sausage and Mash is published by Absolute Press. Photo © Georgia Glynn-Smith

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