The Guinness can be replaced with a good beef stock
Ingredients
| 1 Tbsp | Canola oil |
| 8 | Beef sausages (Main) |
| 1 | Onion, large, sliced |
| 1 Tbsp | Brown sugar |
| 1 | Fennel bulb, diced, or celery |
| 330 ml | Guinness beer |
| 30 g | Oxtail soup mix |
| 2 Tbsp | Tomato paste |
| 6 | Bacon rashers, chopped |
| 1 tsp | Dried thyme |
| 2 Tbsp | Honey |
| 125 g | Button mushrooms, quartered |
AdvertisementAdvertise with NZME.
Directions
- Heat the oil in a large, heavy frying pan.
- Saute the sausages on low heat until browned all over. Set aside.
- Saute the onion in the oil, stir in the sugar and cook, until softened.
- Add the fennel or celery and the bacon.
- Cook, stirring, until the bacon is cooked and then return the sausages to the pan.
- Whisk the Guinness together with the soup mix, tomato paste, honey and thyme. Carefully pour over the sausages.
- Add the mushrooms, stir well, then cover and simmer gently for 10 minutes.
- Thin with a little hot water if necessary.
- Great served on mashed potato and garnished with chopped parsley.
A taste of Eat Well straight to your inbox
Sign up for Eat Well recipe inspiration, news and more.By signing up for this newsletter, you agree to NZME’s Terms of Use and Privacy Policy.
