Sausages with Guinness gravy and Colcannon
If you don’t like Guinness or other Irish stouts don’t be put off
making this recipe - it actually makes the most fantastic dark, rich,
sticky onion gravy that doesn’t taste remotely of beer.
2 tbsp olive oil
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)
Meanwhile cook 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.