British Main course Pork

Cumberland sausages with rich Guinness gravy


  • 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


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.

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