Hearty Sausage and Guinness Stew with Irish Boxty
Alison Crouch, Cookery School Manager, Ferry Project Cookery School Manager
Join experienced cook, restaurant manager, recipe creator, teacher and food presenter, Alison Crouch as she shares how to make a hearty and moreish St Patrick’s day recipe of Sausage and Guinness Stew served with Boxty.
Alison guides you step by step through browning the sausages, building flavour with vegetables and bacon, and simmering the sausage and Guinness stew until rich and full of flavour. You’ll also learn how to prepare traditional Irish boxty, combining mashed and grated potatoes to create soft potato pancakes that are perfect for serving alongside this warming dish.
About Alison:
Alison is manager of the Ferry Project Cookery School in Wisbech which teaches cooking skills. As a social enterprise, the Ferry Project Cookery School provides vocational skills and work experience in hospitality for its homeless clients, alongside training in useful cooking skills – all of which assists homeless people in their journey towards independent living.
You can find out more about the Ferry Project on their website - The Ferry Project Website
Preparation
Set out your ingredients and equipment
Video time
30 minutes
For the sausage and guinness stew:
Ingredients:
- 1 tbsp vegetable oil
- 6 good-quality pork and herb sausages
- 6 shallots halved
- 2 carrots, sliced
- 4 rashers smoked streaky bacon, chopped
- 1 tbsp plain flour
- 1 tbsp tomato purée
- 300 ml Guinness
- 150ml beef stock
- 125g mushrooms, halved
- A handful of kale, shredded
- 3 tbsp fresh parsley leaves, to garnish
Method
- Heat the oil in a large casserole or deep, wide frying pan over a medium-high heat. Add the sausages and cook for 6-8 minutes, until browned all over.
- Add the shallots, carrots and bacon to the sausages in the casserole and cook, stirring, for 5 minutes.
- Stir in the flour and tomato purée and cook for 1 minute. Pour in the Guinness and stock. Add the mushrooms. Simmer for 20 minutes, stirring occasionally, and season to taste.
- Stir in the kale. Stir periodically to avoid the flour sticking.
- Simmer for a further 10 minutes, until the sausages are cooked and the sauce has thickened. Garnish with parsley and serve with boxty.
For the Irish boxty:
Ingredients:
- 130g mashed potatoes
- 130g grated raw potatoes
- 125g plain flour
- ½ tsp baking powder
- 200ml buttermilk
- butter for the griddle
- salt and pepper
- vegetable oil
Method
- Combine the mashed potato with the grated raw potatoes in a large mixing bowl. Add the flour and baking powder then mix well. Add buttermilk.
- Mix the ingredients well enough to form a very thick, soft dough. If necessary, use more buttermilk. Season well.
- Place a griddle or nonstick frying pan over medium-high temperature, and melt a pat of butter with the oil. Scoop out some of the potato mixture onto the hot surface.
- You’ll want to turn them occasionally, so they don’t burn.
- Add a bit of butter and cook the boxty until the batter is cooked through. Serve hot.
Alison's recipes
If you enjoyed this session with Alison, you can explore more of her recipes here!
