Sausages and Potatoes in Beer Sauce

Hey Guys,
I was asked by a friend to show a recipe which takes under 30mins to make, so I decided to post this sausage in beer recipe. It takes 30minutes including prep time. Its really a heartwarming dish and is particularly satisfying now that the cold winter months are coming up!


What You Need:
2 large Sausages
250ml Chicken Stock
200ml Westmalle Trappist
2 garlic cloves finely chopped
5 mushrooms sliced thinly
Small bunch of parsley chopped finely
2 small onions
2 Desiree potatoes
1tbsp brown sugar
1tsp corn starch mixed with a few drops water
4 splashes of worcestershire sauce


Step 1:
Chop the onions, mushrooms and potatoes like below:











Fry the sausages in a tbsp of olive oil on medium heat. Once the sausages are nicely browned, like in the picture below, then turn them over and add onions, garlic and mushrooms. Mix and fry for 3 minutes.











Step 2:
Add the potatoes, stock, worcestershire, sugar and beer and let simmer for 15 minutes. The sugar is added to give balance to the dish, since the beer gives a bitter taste to the dish, we want to balance that out a bit with the sugar. Otherwise it will taste way too bitter! The dish is done once the potatoes are cooked. Don't cook for longer than 15 minutes because the potatoes will fall apart and give this icky floury texture. After 15minutes add the cornflour water mixture and parsley, turn off the heat and mix thoroughly. You will notice that the sauce will thicken slightly...

It is important to taste the sauce after about 10 minutes. Some people also prefer more salt, in this dish the salt comes from the chicken stock. Add more salt to taste if you find the sauce a little bland. For me ths salt content was perfect, so play around with it if you think otherwise.





The dish might have a slight bitterness to it, but its still very tasty, I assure you!! However, if you prefer less bitterness, then simply add a tsp of sugar.

Plate up and get tucked in!