Sausages with rich onion gravy served over steamed potatoes.
Sausages with rich onion gravy Served over steamed potatoes
7 OZ / 200 G guinness beer
21.25 OZ / 600 G smoked sausage
10.5 OZ / 300 G onion white
1 OZ / 30 G butter
1.75 OZ / 50 G flour
10.5 OZ / 300 ML brown beef stock
26.25 OZ / 750 G russet potatoes
17.5 OZ / 500 G broccoli
Wash and peel the onion then cut into quarters. Add to the mixing bowl and mix for 8 seconds / speed 6. Scrape down the sides.
Add the butter to the mixing bowl along with some salt and pepper. Cook for 10 minutes. Remove the measuring cup.
Whilst the onions are cooking wash and peel potatoes then quarter. Add to the simmering basket. Wash the broccoli and chop into florets.
Add the flour, beer and stock to the mixing bowl and insert the simmering basket. Place the Broccoli on the deep steaming tray and the sausages onto the shallow steaming tray. Cook for 35 minutes / 265°F|130°C / speed 2.
Remove the steaming trays and simmering basket then arranged accordingly on a plate. Pour the gravy over the top.
Enjoy your dish! If you wish to use fresh sausage you can cook them inside the gravy.
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