Beer-Glazed Roast Iron Age Pork Sausages
A quick and easy one pan midweek dinner recipe of roasted pork sausages glazed with beer. Serve with creamy mash and a green side.
Iron Age pork sausages
peeled and halved
smoked back bacon
I used maple glazed
Scottish rapeseed oil
Canadian maple syrup
Valhalla Brewery White Wife
or other good ale
dissolved in a little cold water
I used Shetland Sea Salt, to taste
freshly ground black pepper
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.
Not everyone has access to rare breed Iron Age pork, so simply replace with good quality locally reared pork sausages from your local butcher, or those with the Red Tractor logo on them.
Recipe from www.elizabethskitchendiary.co.uk