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.
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 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
Start by getting the Guinness sausages on to fry, remembering to turn them every two or three minutes while you prepare the accompaniments.
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.
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.
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.
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.
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.
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.
Take a large drinking glass and use it as a template to cut as large a circle as possible from each slice of bread.
An egg cup is the perfect size to cut a smaller circle in the center of each bread wheel.
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.
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.
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.
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.
Lift the bacon chops to opposite corners of a square plate. The eggy bread wheels should be laid in the other two corners.
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
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)
- 2 medium sized baking potatoes
- 3 Guinness sausages
- 3 green cabbage leaves
- ½ stick (2 ounces) butter, half each for the potatoes and the cabbage
- White pepper
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.
When the potatoes have been simmering for around ten minutes, put the Guinness sausages on to start frying.
Wash the cabbage leaves carefully in cold or lukewarm water and pat dry with kitchen paper.
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.
Roll up each individual cabbage leaf like a cigar and slice fairly thinly across the way.
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.
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.
When the potatoes have been mashed, add the softened cabbage and stir through with a wooden spoon to evenly combine.
The completed colcannon should now be spooned on to a plate and flattened to form a bed for the sausages.
The Guinness sausages should be lifted on to the colcannon bed and served immediately.