Forgot your password?

Guinness Sausages Serving Suggestions

By 0 1

I first came across Guinness sausages during one of my regular, detailed browsing routines in my local supermarket. I had never heard of them before but as soon as I saw this pack containing six sausages made from prime pork, infused with the king of stouts, I knew I had to give them a try. The only question remaining thereafter was how I would serve them as I wanted to create something a little bit different or at least unusual to accompany them on the plate to do them full justice.

Guiness Sausages
Credit: Gordon Hamilton

Guinness sausages

The Guinness sausages were cooked in a similar fashion in both of the following recipes. First of all and very importantly, they were not pricked prior to being cooked. This practice serves only to allow the flavors and juices to escape to the pan, rendering the cooked sausages dry and tasteless. Quality sausages cooked over a gentle enough heat should not burst. They were simply added to a frying pan with a little bit of vegetable oil and fried over a very gentle heat for twenty minutes while being turned frequently with a spatula.

Guinness Sausages with Bacon Chops and Eggy Bread Wheels

Guinness Sausages with Bacon Chops and Eggy Bread Wheels
Credit: Gordon Hamilton

Guinness sausages are served with back bacon chops and a unique twist on eggy bread

Ingredients (Serves 1)

  • 3 Guinness sausages
  • Vegetable oil
  • 2 back bacon chops
  • 2 slices bread
  • 2 medium eggs
  • Salt and pepper
  • 1 medium tomato


Frying Guinness Sausages
Credit: Gordon Hamilton

Guinness sausages are gently fried in a little oil

Start by getting the Guinness sausages on to fry, remembering to turn them every two or three minutes while you prepare the accompaniments.

Egg in Drinking Glass
Credit: Gordon Hamilton

Egg is firstly broken in to small drinking glass

Put your cast iron, ridged grill pan on to a very high heat. It will take a few minutes to get up to cooking temperature.

Break the first egg in to a small drinking glass. This makes it easier to subsequently separate the yolk from the white.

Separating Egg Yolk and White
Credit: Gordon Hamilton

Separating the egg yolk from the white

There are any number of ways in which it is possible to separate the egg whites from the yolks but I like to use this handy little plastic tool. When the egg is poured in to the cup, the yolk is trapped and the white can run through in to a small bowl or deep bottomed plate below.

Egg Yolks
Credit: Gordon Hamilton

Egg yolks in ramekins

The egg whites should both be added to the same bowl but the yolks should be held separately in such as little ramekins until required.

Bacon Chops
Credit: Gordon Hamilton

Bacon chops

These bacon chops are essentially British style back bacon cut extra thick. Where you can't find them pre-packed as in this instance, you may be able to ask your butcher to cut them at the time of purchase. Alternatively, you could simply use ordinary pork chops.

Grilling Bacon Chops
Credit: Gordon Hamilton

Bacon chops are added to smoking hot grill pan

The thickness of the chops will of course determine the cooking time but these half inch thick ones needed about three minutes each side. They should be brushed with some vegetable oil on both sides before being added to the grill pan.

Seasoning Egg Whites
Credit: Gordon Hamilton

Seasoning egg whites

Season the egg whites with a little salt and pepper and lightly beat with a fork, just to combine the seasoning. You don't want to thicken the whites in any way.

Circles Cut from Bread Slices
Credit: Gordon Hamilton

Large circles are cut from bread slices

Take a large drinking glass and use it as a template to cut as large a circle as possible from each slice of bread.

Cutting Holes in Egg Circles
Credit: Gordon Hamilton

Smaller circles are cut from bread circles

An egg cup is the perfect size to cut a smaller circle in the center of each bread wheel.

Dipping Bread Circles in Egg
Credit: Gordon Hamilton

Bread wheel is dipped in egg white

Pour a little oil in to a small, non-stick frying pan and bring it up to a medium heat. Dip each bread wheel in the egg white mixture, making sure they are fully and evenly coated.

Frying Eggy Bread Wheels
Credit: Gordon Hamilton

Starting to fry eggy bread wheels

Lay the bread circles in the frying pan and fry over a low to medium heat for two to three minutes until nicely golden on the underside.

Egg Yolks added to Bread Wheels
Credit: Gordon Hamilton

Egg yolks poured in to bread wheels

Turn the bread circles in the pan. Bringing the lip of the ramekins as close as possible to the bread without touching it, gently deposit an egg yolk in the hole in the center of each wheel. Fry for two to three further minutes.

Grilling Tomato Halves
Credit: Gordon Hamilton

Grilling tomato halves

When the bacon chops are done, lift them to a heated plate and cover them with tinfoil to rest. Cut the tomato in half and oil the cut surfaces. lay cut sides down in the hot grill pan for two minutes. If you wish and prior to adding them to the pan, you could take a thin slice off the underside of each half to make them sit more evenly on the plate.

Bacon Chops and Eggy Bread are Plated
Credit: Gordon Hamilton

Bacon chops and eggy bread are plated

Lift the bacon chops to opposite corners of a square plate. The eggy bread wheels should be laid in the other two corners.

Enjoying Guinness Sausages, Eggs and Bacon
Credit: Gordon Hamilton

Tucking in to Guinness sausages with bacon chops and eggy wheels

Lay a tomato half on top of each bacon chop, cut sides up. Finally, lay the Guinness sausages in the center of the plate and serve immediately

Guinness Sausages with Colcannon

Guinness Sausages with Colcannon
Credit: Gordon Hamilton

Guinness sausages on a bed of creamy mashed potatoes and cabbage

This serving suggestion is a little bit simpler than the previous one but will hopefully still represent something that little bit different by many people.

Ingredients (Serves 1)

Baking Potatoes
Credit: Gordon Hamilton

Medium sized baking potatoes

  • 2 medium sized baking potatoes
  • Salt
  • 3 Guinness sausages
  • 3 green cabbage leaves
  • ½ stick (2 ounces) butter, half each for the potatoes and the cabbage
  • White pepper


Potatoes Ready for Boiling
Credit: Gordon Hamilton

Potatoes ready for boiling

Peel the potatoes and chop them in to approximately one and a half inch chunks. Add them to a large pot of cold water and season with salt. Bring the water to a gentle simmer for around twenty minutes until the pieces are just softened.

Starting to Fry Guinness Sausages
Credit: Gordon Hamilton

Starting to fry Guinness sausages

When the potatoes have been simmering for around ten minutes, put the Guinness sausages on to start frying.

Green Cabbage Leaves
Credit: Gordon Hamilton

Green cabbage leaves

Wash the cabbage leaves carefully in cold or lukewarm water and pat dry with kitchen paper.

Core Cut from Cabbage Leaves
Credit: Gordon Hamilton

Tough core cut from cabbage leaves

Particularly where you are using larger, outer layer cabbage leaves, you may find that they have a tough and unpalatable central core. This can and should be removed with a sharp knife.

Shredded Cabbage Leaves
Credit: Gordon Hamilton

Shredded cabbage leaves

Roll up each individual cabbage leaf like a cigar and slice fairly thinly across the way.

Potatoes Ready for Mashing
Credit: Gordon Hamilton

Potatoes ready for mashing

Drain the potatoes and return to the empty pot. Leave them to steam off for a few minutes and dry out before adding half the butter, some white pepper and mashing with a hand masher.

Starting to Saute Cabbage
Credit: Gordon Hamilton

Starting to saute shredded cabbage

While the potatoes are steaming off, add ¼ stick (1 ounce) of the butter to a small, non-stick frying pan and melt over a medium heat. Add the shredded cabbage, season and saute for two or three minutes until just softened, stirring with a wooden spoon or spatula.

Cabbage added to Mash
Credit: Gordon Hamilton

Sauteed cabbage added to mashed potatoes

When the potatoes have been mashed, add the softened cabbage and stir through with a wooden spoon to evenly combine.

Credit: Gordon Hamilton

Colcannon bed for sausages

The completed colcannon should now be spooned on to a plate and flattened to form a bed for the sausages.

Enjoying Guinness Sausages and Colcannon
Credit: Gordon Hamilton

Enjoying Guinness sausages and colcannon

The Guinness sausages should be lifted on to the colcannon bed and served immediately.



May 20, 2016 7:21pm
Yum yum. The sausages and colcannon looks really tasty and fits with the Irishness of Guiness. The eggy wheels also look very attractive. BTW, what do you do with the discarded egg whites?

And did you know that North Americans can't understand the British habit of cooking tomatoes?
Add a new comment - No HTML
You must be logged in and verified to post a comment. Please log in or sign up to comment.

Explore InfoBarrel

Auto Business & Money Entertainment Environment Health History Home & Garden InfoBarrel University Lifestyle Sports Technology Travel & Places
© Copyright 2008 - 2016 by Hinzie Media Inc. Terms of Service Privacy Policy XML Sitemap

Follow IB Lifestyle