Musician J’Something professes not to be a chef, but rather “a guy that really loves food and cooking”, his recipes are easy to recreate at home. Tuck into his Castle Milk Stout gravy sausage and garlic mash.
- Stout Gravy Sausage
- 1 Pack of herby sausages [pork or beef, as per your preference]
- 1 large onion, very finely chopped
- 2 Tsp. dried Thyme
- 1 Tbsp. butter
- 1 Tbsp. vegetable oil
- 60ml Castle Milk Stout, to deglaze
- 2 cups of beef stock
- 1 Tsp. brown sugar
- Salt & ground black pepper, to taste
- 1 Tsp. flour or corn-starch
- 1 Tbsp. butter
- Garlic Mash
- 3 large potatoes, roughly cut, skin on
- 2 sweet potatoes, roughly cut, skin on
- 1 head of garlic cloves
- Salt and ground black pepper to taste
- 2 Tbsp. butter
- To make the garlic mash: Cut the whole garlic in half and place in oven on a small roasting tray to roast until soft and easily pops out of skin, mash and make into a paste. Throw roughly cut potatoes and sweet potatoes, with skin on, into a pot to boil. When potatoes are soft, drain and mash with a fork so it’s not too smooth; leave it chunky. Add butter, roasted garlic paste and season to taste.
- To make the stout gravy sausage: Heat a pan, add butter and oil and brown the sausages. Once browned, remove from pan and set aside. To the same pan, add the finely chopped onion and thyme and fry in the sausage juices. Once onions are soft, deglaze the pan with Castle Milk Stout and add the sugar and stock, cook for 10 minutes. Add flour and butter to thicken and season to taste. Add the sausage back to the pan and allow gravy to reduce – about 10 minutes.
- To serve, spoon the mash onto a plate, then the onion gravy and top with the sausages.