SERVES: 4
PREP TIME: 15 minutes
COOK TIME: 1 hour 15 minutes
INGREDIENTS
1 tbsp butter
500g (1 lb) high-quality thick pork sausages
1 large onion, sliced
2 carrots, peeled and sliced
3 cloves white garlic
1 whole head of black garlic, cloves peeled and roughly chopped
1 heaped tbsp plain flour
1 bottle (500ml) Guinness stout
500ml beef stock
Drizzle of red wine vinegar
Drizzle of Worcestershire sauce
2 bay leaves
1 tsp dried thyme
Salt & black pepper
Fresh parsley or chives, to garnish
METHOD
Preheat the oven to 180C
Heat the butter in a large frying pan over a medium-high heat. Add the sausages and brown well on all sides, then remove from the pan and set aside in an oven proof dish.
To the same pan, add the onion, carrots and white garlic and cook for 5 minutes until softened. Add the red wine vinegar and Worcestershire sauce, and season well, cooking for another couple of minutes, then add the black garlic, stirring to combine.
Tip the flour into the pan and stir gently until it’s cooked out. Then pour in the Guinness, scraping up any browned bits from the bottom of the pan, and allow it to bubble away for 3-5 minutes until reduced by half.
Add the stock, bay leaves and season well, tip in the mushrooms, reduce a little more, then tip the sauce over the sausages in the oven dish.
Cover the dish with foil and place in the oven for 45-60 minutes, until the gravy is rich and glossy. If you want a thicker gravy, simply return to the oven (foil off) for a further 10-15 minutes.
Serve in warm bowls topped with freshly chopped herbs, alongside crusty bread or creamy mashed potatoes.
Recipe by Lara Green @_fromthegreenkitchen