Loughnane's Guinness Premium Pork Sausages with Stout and Leek, Pack of 6

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A delicious combo of honey & mustard makes this a tasty option. 18 Sausages per kg or 9 to the lb. Italian Style Pork No matter how you choose to serve your Irish bangers and mash, just know that you are going to love this homemade Irish recipe. Why You'll Love This!

If you don't see these out just ask our butchers for them. Our award winning pork sausage stuffed with breadcrumb stuffing and wrapped in streaky bacon. So tasty and great for a speedy week night tea.Guinness in this recipe acts as a cooking liquid and flavour enhancer. You can substitute it with another stout or if you are looking for a milder taste, try larger. Lager is lighter in flavour, but it will still add a bit of extra taste to the meal. Are you looking for a way to make this Guinness and onion gravy recipe in your KitchenAid Cook Processor? Once removed from the oven and cooled down a bit, I make small little cuts on the top of each sausage before I put them in the sauce. The cuts prevent them from splitting in the sauce. The Sauce Is Too Thin

It's better to pre-brown the sausages before putting them into the sauce. You can fry them in a pan, but it keeps you busy, and it can be pretty messy too. That's why I prefer browning sausages on an oven tray under the oven grill. Microwave - The easiest option is to reheat this casserole in the microwave.For me, each portion usually takes one and a half minutes on full power. Drain the potatoes and put them in a medium-sized bowl. Mash the potatoes with a potato masher or a fork. Add the butter and stir the potatoes until the butter is melted. Microwave the milk or cream for 30 seconds so you aren't adding cold milk to the potatoes, which will cool them down. Add the milk (or cream) to the potatoes and combine well. Add salt and pepper to taste. The combination of tasty blue stilton cheese and sweet apricot, makes this a very special sausage. 18 Sausages per kg or 9 to the lb.I altered the original Czech version to make it better suited to the British kitchen. Instead of using Czech smoked sausages, I decided to use traditional British pork sausages. I bulked up the meal with bell peppers and added some heat with a chilli and cayenne pepper.