Perfect Pork Sausages with Rich Guinness Gravy

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You Will Need:-

• 2 tbsp olive oil
• 20g butter
• 2 large Spanish onions, peeled and finely sliced
• 2 tsps golden granulated sugar
• 284 ml carton fresh beef stock
• 2 level tsp plain flour
• 250 ml original Guinness
• 8 Perfect Pork Sausages
• 1 tbsp white wine vinegar
• Sea salt

Method

Heat 1 tbsp oil in a large frying pan, add the butter and when it has melted tip in the onions. Stir them so they are coated with the butter mixture then cook slowly over a low heat for 25-30 minutes until completely soft and quite brown.

Sprinkle in the sugar and mix in well, then turn the heat up and stir continuously for about 5 minutes until the onions are really brown and caramelized.

Meanwhile bring the stock to the boil and boil rapidly for about 10 minutes until the volume is reduced by half. Stir the flour into the onions and cook for a minute, and 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, white wine vinegar and a little water if it has got too thick. Add the sausages to the gravy, spooning it over them thoroughly, then continue to cook on a low heat for 15-20 minutes until the sausages are cooked, adding extra water as needed.

Serve with mashed potatoes.

Enjoy!