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Sausages cooked with Onions, Beer and Mustard
Ingredients
- 8 good quality butcher sausages
- 2 tablespoons cooking oil
- 2 medium onions, peeled and finely sliced
- 1 tablespoon castor sugar
- 250ml Northern Ireland Pale Ale
- 100ml beef stock, made from 1 cube
- 1 tablespoon wholegrain mustard
Method
Heat a tablespoon of oil in a large frying pan and seal the sausages on all sides.
Remove from pan and set aside. Add remaining oil and onions and cook gently until soft and golden – about 10 minutes.
Add the sugar and allow to colour the onions.
Add the beer and stock and bring to a simmer. Return the sausages and simmer for 20 minutes or until sauce is spoon coating consistency.
Add the mustard and check seasoning. Serve.
Fried Cabbage
Ingredients
- ½ hard white cabbage
- 1 onion, peeled and finely chopped
- 50g butter
- salt and fresh ground black pepper to taste
Method
Cut the cabbage in half through the core.
Remove the core and then slice as finely as you can.
Cook the onion in the butter until soft and add the cabbage.
Season with salt and cook over a high heat, stirring until the cabbage is soft. Add the pepper and serve immediately.
