Ingredients
The following ingredients have 4 Servings
- 580 grams Iron Age pork sausages
- 150 grams banana shallots (peeled and halved)
- 3 rashers smoked back bacon (I used maple glazed)
- 2 tbsp Scottish rapeseed oil
- 1 tbsp wholegrain mustard
- 2 tbsp Canadian maple syrup
- 160 ml Valhalla Brewery White Wife (or other good ale)
- 1 tsp cornflour (dissolved in a little cold water)
- 8 sage leaves (torn)
- Shetland sea salt (I used Shetland Sea Salt, to taste)
- freshly ground black pepper (to taste)
Instruction
- Preheat oven to 200 C/ 180 fan. Arrange sausages and halved shallots in a roasting tin.
- Slice the bacon into 1 cm strips and add to the roasting tin.
- Drizzle with the rapeseed oil and toss everything to coat.
- Roast in the middle of the oven for 20 minutes.
- Combine wholegrain mustard, maple syrup, beer and cornflour together in a small bowl. Pour over the sausages and stir to coat. Sprinkle with the chopped sage and return to the oven.
- Roast for a further 20 minutes until the liquid has reduced, the shallots are soft and the sausages are lovely and browned.
- Serve immediately with creamy mashed potatoes (or a mixture of potatoes and celeriac) and some steamed kale.
