Ingredients
- Stout Gravy Sausage
- 1 Pack of Herby Sausages [Pork or Beef, as per your preference]
- 1 large Onion, very finely chopped
- 2 tsp. dried Thyme
- 1 Tbsp. Butter
- 1 Tbsp. Vegetable Oil
- 60ml Castle Milk Stout, to deglaze
- 2 cups of Beef Stock
- 1 tsp. Brown Sugar
- Salt & ground Black Pepper, to taste
- 1 tsp. Flour or Cornstarch
- 1 Tbsp. Butter
- Garlic Mash
- 3 large Potatoes, roughly cut, skin on
- 2 Sweet Potatoes, roughly cut, skin on
- 1 head of Garlic Cloves
- Salt and ground Black Pepper to taste
- 2 Tbsp. Butter
Instructions
Garlic Mash
- Cut the whole garlic in half and place in oven on a small roasting tray to roast until soft and easily pops out of skin, mash and make into a paste.
- Throw roughly cut potatoes and sweet potatoes, with skin on, into a pot to boil.
- When potatoes are soft, drain and mash with a fork so it’s not too smooth; leave it chunky.
- Add butter, roasted garlic paste and season to taste.
Stout Gravy Sausage
- Heat a pan, add butter and oil and brown the sausages. Once browned, remove from pan and set aside.
- To the same pan, add the finely chopped onion and thyme and fry in the sausage juices.
- Once onions are soft, deglaze the pan with Castle Milk Stout and add the sugar and stock, cook for 10 minutes,
- Add flour and butter to thicken and season to taste.
- Return the sausage to the pan and allow gravy to reduce – about 10 minutes.
- To serve, spoon the mash onto a plate, then the onion gravy and top with the sausages.
