- Guinness Sausages (or any nice big dinner sausage)
- Spring Onions
- Cavolo Nero (Kale)
- Parmesan Cheese
I was lucky enough to get my hands on a pre release version of a new Guinness Sausage a while back – and now that it’s on the market, available in Dunnes and a handful of other places, I wanted to remind you guys of this recipe.
I hadn’t tasted the sausages before and was surprised at their big bold flavour which lent them to this dish perfectly.
What I love about this dish is how few ingredients there are, the low cost and also the fact that it takes less than 30 minutes to cook from start to finish. Get stuck in.
Splash out on good kale, and if you can’t find any spinach will do.
Start by peeling the potatoes and throwing them on to boil. Adding a good amount of salt to the water is essential for the flavour.
Cooking sausages well is a skill. The trick is “low and slow” so as they brown up evenly. Most people fry them to death but in reality even the big fat ones only need gentle cooking.
We got the chance to use these bad boys ahead of public launch. Look out for them in all good supermarkets and Eat Guinness!
Slice up a good handful of the spring onions. As fine as you can.
Grab a large pot and melt a good spoonful of butter.
Keep the sausages turning. You are looking for that lovely golden brown caramelisation.
Remove any large stalks from the kale and pop it into the pot with the butter. Use a wooden spoon to very gently wilt it down.
Strain off the potatoes and into the same pot thy came from melt a couple of spoons of butter. Add in the spring onions and fry them up for about 30 seconds. You don’t want them to take on any flavour simply allowing the flavour to seep into the butter.
Add in the well strained potatoes and mash them all up until it is silky smooth. Use a potato masher.
Use a peeler to get some big long strips of parmesan.
With all the elements cooked, it’s time to assemble the dish.
Serve up a big generous spoonful of mash and kale in the middle of the plate to form a base.
Top off with the sausages and a generous handful of the parmesan. The cheese helps bring the whole dish together. You now have a wonderful rich dish perfect for warming you up in autumn or winter.
You’d happily pay a tenner or more for something like this in a restaurant but the reality is you’ll feed four people for that price with this dish at home.
The Guinness sausages make this an extra treat that will go down particularly well – on today of all days!