ingredients

 

2 4 6 8 Servings

• 6 quality sausages

• 1 large potato

• 1 red onion

• 0.5 bunch fresh curly parsley

• 330 ml dark beer

• 25 grams butter

• 1 tin mixed beans, in water

• 0.5 chicken stock cube

• 0.5 teaspoon sugar

• 1 teaspoon worcestershire sauce

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• potato masher

• colander

• measuring jug

instructions

 

1. Line the grill with kitchen foil. Set it on high and when ready cook the sausages according to the instructions on the pack.

2. Meanwhile, peel and dice the potato into small cubes. Throw it into the medium saucepan together with a tin of mixed beans, including their water. Season with salt and pepper. Pour in an extra 300ml of water, add ½ chicken stock cube and bring it to boil. Cook, covered, on medium heat for 10 minutes.

3. Dice the red onion as finely as you can.

4. Halve a 25g piece of butter. Place one half in the small pan and allow it to melt. Add the red onion and sauté for a couple of minutes.

5. Pour in 330ml bottle dark beer to the sauté onions. Sprinkle in 1 tablespoon of sugar. Bring it to the boil and simmer for 10 minutes, until ¾ of the liquid evaporated.
6. While you are waiting, chop the parsley.

7. After 10 minutes of cooking drain the potato and beans. Return them to the saucepan and keep on a very low heat. Add the remaining butter and chopped parsley. Pour in 1 teaspoon of Worcestershire sauce and with the potato masher mash until coarsely crushed.

To serve - Place the mash in the middle of the plate. Put sausages on top. Arrange the onions around the beans pouring the jus on top of the sausages.