Ale is a delicious ingredient in gravy as it
enriches without overpowering. You can stir
in a tablespoon of grain mustard into the
mashed potato for an extra twist. Serves 4-6
Method:
Heat the oil in a deep saucepan and fry all
the sausages until browned all over. Remove
sausages and put to one side.
Drain all but 1 tbsp of oil, then add the
chopped onions and brown.
Add the flour and stir for a minute, then add
the chopped garlic, bay leaves and thyme.
Finally, pour in the ale and season to taste.
Add the sausages back into the saucepan,
bring it all to the boil, then cover and
simmer on the lowest heat for 20 mins.
Pile mashed potato onto a plate, arrange
sausages and pour over the hot ale gravy.
Garnish with chopped parsley and serve.
Ingredients:
2 tbsp olive oil
8-10 Washingpool Farm sausages
2 medium red onions, chopped
8oz streaky bacon, chopped
1/2 pt Badger First Gold or Tanglefoot
1 tbsp plain flour
1 clove garlic, chopped
2 bay leaves
2 sprigs thyme (or 1/2 tsp dried thyme)
Mashed potato to serve
Chopped parsley (optional)
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 13764 |
3303 |
135 |
189 |
220 |
11.6 |
7 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Washingpool Farm Shop
Dottery Road
Bridport
Dorset DT6 5HP
 |
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