Tring Brewery - Butcher's Pork Sausage and Shallot Braised in Ale

INSTRUCTIONS

Heat the oil in a large skillet until hot then add the sausages. Brown on all sides then remove the sausages from the skillet. Place the butter in the skillet and heat to bubbling. Add the shallots and garlic and fry until they take on a little colour before pouring in the beer.

Deglaze the pan and scrape any bits off the bottom of the pan using a wooden spoon. Replace the sausages and add the mustard, bay leaves and seasoning and simmer for 10 minutes before turning over the sausages and cooking for a further 10 minutes. By now the sauce should be starting to thicken, however, if at any point during the cooking the sauce reduces too far, add a little boiling water.

Remove the sausages from the pan and keep warm. You are now looking for a sauce that coats the bottom of the pan. If too thin, reduce the sauce further. Place the sausages on top of a pile of mash and pour over some of the sauce making sure to evenly distribute the onion between each plate.


		Butcher's Pork Sausage and Shallot Braised in Ale
		Use a copper coloured beer such as our Jack O’Legs or Huck-me-Buck. Serve with a creamy mash potato and garden peas.
		INGREDIENTS (serves 4) 12 pork sausages (don’t skimp on the quality!) 1 pint ale 2 bay leaves 12 shallots halved length ways 3 garlic cloves (finely chopped) 25 g butter 15 ml olive oil 1 stock cube 1 tsp. whole grain mustard Salt Freshly ground pepper		INSTRUCTIONS Heat the oil in a large skillet until hot then add the sausages. Brown on all sides then remove the sausages from the skillet. Place the butter in the skillet and heat to bubbling. Add the shallots and garlic and fry until they take on a little colour before pouring in the beer. Deglaze the pan and scrape any bits off the bottom of the pan using a wooden spoon. Replace the sausages and add the mustard, bay leaves and seasoning and simmer for 10 minutes before turning over the sausages and cooking for a further 10 minutes. By now the sauce should be starting to thicken, however, if at any point during the cooking the sauce reduces too far, add a little boiling water. Remove the sausages from the pan and keep warm. You are now looking for a sauce that coats the bottom of the pan. If too thin, reduce the sauce further. Place the sausages on top of a pile of mash and pour over some of the sauce making sure to evenly distribute the onion between each plate.