This is a more experimental recipe for seasoned French Toulouse sausages tossed in Siren Brewing Broken Dreams stout. The sweetness and consistency of the stout contrasts well with the assortment of spices and the strong taste of Toulouse sausages. This feeds two, takes 20minutes and cost me about €8 in Dublin, Ireland. The stout we used cost more than all the ingredients however. Let’s get started.
What You’ll Need
- 2 x high quality, non-seasoned sausages (we use French Toulose): €1
- 1 x Siren Brewing Broken Dreams Breakfast Stout: €3
- Spices: sage, rosemary, garlic powder, chili flakes, salt, black pepper
- 250g mushrooms, 1 x zucchini, 2 x whole garlic, olive oil
- 1/2 of a beef (or vegetable) stock cube
Slice and Sauté Vegetables
Slice up your mushrooms and zucchini in a pan prepared with 2 x whole garlic and 2 x teaspoons of olive oil. Stir and simmer on low heat until garlic turns gold (toggle between low/off if you want more marination time for the sausage). You’ll want to season the vegetables with chili flakes, sage and a pinch of salt/pepper. While you are doing this you’ll want to marinate/cook the sausage in parallel.
When the liquid evaporates from the mushrooms and oil evaporate, add the 1/2 cube of beef stock and 1/2 cup of water. Continue to cook. This will become done after 15-20minutes on low heat or when it looks like the picture below.
Marinate and Cook the Sausages
Butterfly the sausages and apply sage, rosemary, (small) pinch of salt, black pepper, pinch of garlic powder and chili flakes and drizzle with olive oil.
Prepare a pan on high heat with 1 x teaspoon of olive oil and 1 x chopped garlic (3 pieces per whole garlic is good). Place the sausages in the pan, cook on each side for 30 seconds, then add 1/2 of your delicious stout to the mix. Let this cook for 15minutes, stirring the sauce around the sausage.
The sausages will be ready when the stout turns much thicker and darker. See below.
Combine and Serve
By this time your veggies and sausages should be ready. Plate them and enjoy.
We paired this with the Siren Brewing Broken Dreams stout used for cooking.
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