Slow Cooker Guinness Sausages & Mash with Rich Onion Gravy 

Juicy Finnebrogue Guinness Sausages and buttery mash with rich onion gravy – cooked in the slow cooker for the tastiest winter warmer.

1. Prepare the onions and stock

• Thinly slice the red onions.

• Make up the beef stock cube using 100ml boiling water per person

  • If cooking for 4 people, you’ll need 400ml stock.

2. Start the gravy

• Add the onions, butter, thyme, red onion chutney, wholegrain mustard, tomato purée, Worcestershire sauce and beef stock to the slow cooker pot.

• Season with a good pinch of salt and pepper.

• Cover with the lid and cook:

  • 3 hours on high, or

  • 6 hours on low

3. Cook the sausages

• Heat a dash of oil in a frying pan over a medium heat.

• Add the Finnebrogue Guinness Sausages.

• Fry for 5–6 minutes, until golden on all sides.

4. Combine and slow cook

• Gently place the sausages into the gravy.

• Replace the lid and cook:

  • 1 hour on high, or

  • 2 hours on low

5. Make the mash

• • Peel and chop the potatoes into small chunks.

  • Cook in boiling salted water until tender, then drain.

  • Return the potatoes to the pan and cook gently over a low heat for 2 minutes to allow excess moisture to evaporate.

  • Mash with a potato masher, add the butter, and season with salt and pepper to taste.