Ingredients:
- 700g Cumberland sausages
- 250ml Guinness
- 1 tbsp olive oil
- 20g butter
- 2 large onions, finely sliced
- 1 level dessertspoon sugar
- 284ml beef stock
- 1 level dessertspoon plain flour
- 1 tbsp white wine vinegar
Method:
Heat oil in a large frying pan, add butter, allow to melt then add onions. Cook on low heat for 25-30 minutes stirring occasionally. Sprinkle in the sugar, mix well and cook for about 5 mins until brown and caramelised.
Meanwhile, bring the stock to the boil and boil rapidly until reduced by half. Stir the flour into the onions and cook for 1 minute. Then add the stock and the Guinness. Bubble for a minute or two, then turn right down and leave to simmer.
Meanwhile, grill the sausages until browned on both sides. Check seasoning on gravy, add vinegar and a little water if it is too thick. Transfer sausages to gravy and continue to cook for 15-20 mins.
Serve with mash.