Bangers & Beer

Bangers & Beer

From Stonesoup

I was inspired to make this after reading Jennifer McLaggin’s brilliant book called ‘Bitter’. Well worth a read. It’s one of those meals which just happily cooks itself in the oven, freeing you up to do other things. But the best bit is the wonderful smells it generates. As the beer cooks down it fills the house with wonderful bready, yeasty, baked goods smells… Its almost worth making just for the aromas alone. Almost.

3 carrots, halved
2 onions, quartered
2 bay leaves (optional)
450g (1lb) thick sausages
350ml (1.5 cups) beer
green salad to serve

1. Preheat your oven to 200C (400F). Place carrots and onions in a roasting tray and drizzle with a little oil. Bake for 20 minutes.

2. When your timer goes, add the sausages, beer and bay leaf (if using). Season generously and return to the oven, uncovered for another 20 minutes.

3. Turn the sausages and give the veg a stir and cook for another 10-20 minutes or until the sausages are browned and cooked through and the beer has reduced to a sauce.

4. Taste and if too bitter for you, add more salt. Serve with a green salad on the side.

Variations

different beers – I’ve tried this on different occasions with Corona and Coopers Green and while quite different, both were lovely. But pretty much any beer will work, just be mindful that the stronger the flavour of your beer, the more intense it will be in the finished dish.

no beer? – replace with cider, white or red wine. Or if you want to keep it alcohol-free use stock or even water.

vegetarian – I can imagine this tasting amazing with mushrooms or chickpeas!

onion-free – just add extra carrots or replace with celery or one of the veg below.

more veg – feel free to add other root veg like parsnips, sweet potato, turnip, beets or potatoes. Just chop them into sizes that will cook about the same time as the carrots and onions.

more summery – use summery veg like zucchini, peppers and eggplant.

carb lovers / more substantial – serve with more veg (see variations above). Or crusty bread + butter for mopping up the juices.

paleo (gluten, grain + dairy-free) – replace beer with chicken stock or white wine.

short on time – pan fry sausages and veg until brown and tender. Add 1/2 the beer and simmer 5 mins.

Waste Avoidance Strategy

sausages – freeze them.

beer – use for another meal (but it usually don’t last long in my house)

carrots – keep wrapped in a plastic bag in the fridge. Will last for weeks.

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

bay leaves – keep in the pantry.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.

Prepare Ahead

Yes! Just cook as per the recipe. Leftovers will keep in the fridge for 2 weeks or can be frozen.