Stout Gravy Sausage

A familiar favourite, with an added level of flavour. This is winter comfort at its best!


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


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


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.

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