Ale Gravy For Sasuages

[DC_FC]

Anyone made an ale gravy to go with some sasuages. Ive had a look on the interweb and found a recipe by Simon rimmer which looks easy to do.

Thanks

[Buenchico]

Make some instant gravy from granules, using any dark ale (preferably a stout) instead of water [or perhaps 50/50 with water]. Throw some onions in and a bit of black pepper.

Job done and just as good as any proper recipe ;-)

[EcclesCake]

Yes, it's not really that much different to making any other gravy really. You do ned to make a bit more effort to get some depth of flavour though as you don't have the pan juices you'd have if making gravy to accompany a roast.

[gingejbee]

...although I wouldn't throw the onions in afterwards. Fry the onions til well cooked first.

[DC_FC]

I did wonder if making a bog standard gravy would be an option. Looks like a normal gravy it is. And thats answered my other question as to what drink to use eg stout.

Thanks

[Connemmara]

over here in ni it is Guinness

[heathfield]

Try adding a tablespoonful of HP or other brown sauce when heating the gravy - yes, really! Don't worry, the vinegaryness of the brown sauce will disappear completely in a minute or two's simmering, and the other sauce ingredients will add a real richness to the gravy. Do this with beef stews and bolognese sauce too.

[DC_FC]

Been thinking and not too sure on the stout/Guinness idea purely for the fact I dont drink the stuff and am slightly worried the taste would still be present in the gravy so was thinking of using something else but what Im not sure.

[Buenchico]

I'm holding firm with the stout.

Make your basic gravy (e.g. instant gravy, made with water) and gradually add some stout until it tastes right to you. Tesco's 'Simply Stout' would be ideal for the purpose and, at £1.39 for a 500ml bottle, it's not particularly expensive. You could always make more gravy than you need and then freeze the surplus for future use. Alternatively, I'll drink the spare stout for you ;-)

[DC_FC]

Mmm yes thats an idea to make a more than what I need and to freeze say half of it. ill give it some consideration.

[naughtyboy]

Sweat down a couple of chopped shallots and sliced portabella mushrooms in the fat from the bangers, add a tablespoon of cornflour to thicken and a pork stock cube then add your stout, bring to a simmer, season to taste, job's a good un!

[boxtops]

It has to be a stout or some other dark beer - light ale won't do.

[DC_FC]

Thanks everyone, I'll report back later.

[DC_FC]

Type Your Answer Here...I did make the gravy but went a bit overboard with adding too much water (plus the ale) and ended up with a really runny gravy with some dark ale in it (couldnt see the stout in Tesco so went for the ale).