This is a lovely rich & decadent stew with the flavour of the stout really coming through. With that said it's one that is probably better left for the grown ups!
You can use any stout that you like or if you're not keen on the bitterness of stout use a nice smooth porter or ale. As always with sausages, use whatever you prefer either keeping it simple with plain pork or something with a bit more flavour like Lincolnshire or Cumberland (my fave!).
Serves 4 Approx 90p per serving
Prep time 10 minutes Cooking time 40 minutes
8 sausages of your choice
4 carrots, sliced
1 large onion, halved & sliced
500ml beef stock
1 x 500ml bottle of stout
2 tbsp plain flour
salt & pepper
Brown the sausages either under the grill or in a frying pan then set aside.
Heat 2 tbsp oil in a large deep saucepan over medium heat. Add the onion & cook until soft. Sprinkle over the flour & cook for another 2 minutes stirring constantly so the onions don't stick to the bottom of the pan.
Pour in the stock a little at a time & stir until you have a thick gravy then season with salt & pepper.
Add the stout & the carrots, stir well & simmer on low/medium for 10 minutes.
Add the sausages, check the seasoning & simmer for another 20 minutes.
Serve with crusty bread or nice buttery mash.