with carrot and parsnip mash
The gravy in this comforting pub classic balances the deep, malty notes of Guinness with the sweetness of caramelised onions for the ultimate taste of Ireland.
Allergens
Utensils
Tags
Irish Pork Sausages
450 grams
Carrot
2 unit(s)
Parsnip
1 unit(s)
Onion
1 unit(s)
Peas
120 grams
Mint
5 grams
Guinness® Paste
40 grams
Demi-Glace
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk
to taste
Flour
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water.
- Trim the parsnip and carrot, then halve lengthways (no need to peel). Chop into 2cm chunks.
- When boiling, add carrot and parsnip to the water and cook until fork tender, 15-20 mins.
- Halve, peel and thinly slice the onion.
- Pick the mint leaves and roughly chop (discard the stalks).
- Pop the sausages onto a lined baking tray.
- Cook until the sausages are golden brown and cooked, 20-25 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Sausages are cooked when no longer pink in the middle.
- Turn the tray halfway through.
- Place a pan over high heat with a drizzle of oil.
- Fry the onion until softened, 3-5 mins. Add 1 tbsp flour (per 2P) cook for 1 mins.
- Add the demi-glace, Guinness® stock paste, knob of butter and 200ml water (per 2P) and bring to a boil for 1-2 mins.
- Meanwhile, place a small pot over medium-high heat with a knob of butter.
- Add the peas, mint and cook for 3-5 mins and season to taste with salt and pepper.
- Once the carrot and parsnips are cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper.
- Cover with a lid to keep warm.
- Divide the mash, sausages and peas between two plates.
- Top the sausages and mash with the Guinness® gravy.
2568
kJ
Energy (kJ)
614
kcal
Energy (kcal)
23.3
g
Fat
8.9
g
of which saturates
62.4
g
Carbohydrate
31.9
g
of which sugars
11.1
g
Dietary Fiber
40.9
g
Protein
0
mg
Cholesterol
7.82
g
Salt
and roasted carrot and parsnips
