Finnebrogue Guinness Sausages & Mash

Prep the ingredients

• Thinly slice the red onions. Make up the beef stock cube with 500ml boiling water.

Cook the gravy & sausages

• Add the red onion, butter, thyme, red onion chutney, wholegrain mustard, tomato puree, Worcester sauce and beef stock to the slow cooker pot along with a good pinch of salt and pepper, pop a lid on and cook on the high setting for 3 hours or 6 hours on low.
• Heat a dash of oil over a medium heat in a frying pan, then add the Finnebrogue Guinness Sausages. Fry for around 5-6 minutes or until golden on all sides.
• Gently place the sausages into the gravy, pop the lid back on and cook on high for a further hour, or 2 hours on low.

Make the mash

• Make the mash. Peel and chop the potatoes into small chunks. Cook them in boiling salted water, until tender, than drain. Tip them back into the pan and gently cook them over a low heat for 2 mins to let the moisture evaporate. Mash them with a potato masher, butter to taste and season to taste with salt and pepper.

Plate up

• Plate up the Finnebrogue Guinness Sausages and rich onion gravy with the mash. Tuck in and enjoy!