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Sausages and potatoes in ale with roasted red onions

3 large Barbismoked™ Sage Smoked Red Onions
Olive oil for drizzling
300g waxy potatoes (such as charlotte or anya)
8 British free-range pork sausages
250ml golden ale
50ml red wine vinegar
1 tsp sweet smoked paprika
Small handful fresh parsley


01.Heat the oven to 200°C/fan180°C/gas 6. Peel and quarter the onions, then put them in a roasting tin and drizzle with olive oil. Roast for 25 minutes or until softened and beginning to crisp.
02.Meanwhile, cut the potatoes into bite-size pieces. Heat a drizzle of olive oil in a large flameproof casserole or frying pan, then fry the sausages for 10 minutes or until golden. Add the potatoes to the pan with the ale, vinegar and smoked paprika, season, then cover and simmer for 15 minutes or until the potatoes are tender and the sausages cooked. Add a splash of water if the liquid evaporates; there should be a bit of gravy in the pan.
03.Remove the onions from the oven, then stir the sausages, potatoes and gravy into the tin. Roughly chop the parsley, then scatter over to serve.



Based on a recipe featured on