recipe for Guinness Sausage and Mash has been reproduced
courtesy of Heinz
Two iconic brands have collaborated to create HP Sauce
with Guinness - a distinctive, quality sauce that combines
the best of both brands to bring your food to life in
This exciting new sauce blends the unique taste of
the black stuff with the spicy, familiar taste of HP
resulting in a tantalising blend of familiar flavours
that fans of both will love.
Made with quality ingredients, HP Sauce with Guinness
is a perfect complement to sausages, adding a delicious,
rich and tangy taste to your everyday banger butties.
But banger butties are just the beginning, as this
tasty new sauce also lends itself to a whole range of
delicious mid week meals.
for Guinness Sausage and Mash
2 large red onions, sliced
1 tbsp rapeseed oil
1 tbsp plain fl our
200ml red wine
1 very low salt beef stock cube
4 tbsp HP Guinness Sauce
20 Aunt Bessies frozen homestyle mashed potato
discs (or make your own mash)
to make Guinness Sausage and Mash
the onions in a non stick deep frying pan with 150ml
water, bring to a simmer, cover and cook for 10 minutes
over a low heat.
cook the sausages under a preheated grill for 10 -
15 minutes or until cooked, turning frequently. Remove
and keep warm.
the lid from the onions, add the oil, increase the
heat, caramelise the onions for 8 - 10 minutes, stirring
Stir in the flour and cook for 20 seconds before adding
in the wine.
for a minute to reduce before stirring in the stock
cube, HP Guinness sauce and 200ml water and simmer
for 4 - 5 minutes, season well.
cook the Aunt Bessie’s homestyle mashed potato according
to the pack instructions.
the onion gravy with the sausages and mash.
gravy is great with a steak or a beef roast dinner