Loughnane's Guinness Premium Pork Sausages with Stout and Leek, Pack of 6

Product Information

What sausages are best to use in this recipe? The original Czech recipe asks for smoked BBQ sausage called "špekáček". It's not easy to find them here in the UK, so I swapped them for the more convenient pork sausages. In fact, you could use any sausage that is suitable for the BBQ. This pork sausage is produced in a spiral form and is cooked in one piece. It is coarse cut, and has a prominent sage flavour - Very tasty! Sold in a half pound ring.

You can substitute cayenne pepper with chilli powder or skip this ingredient to make the meal milder. Preheat the oven to 220°C/fan200°C/gas 7. First, make the batter. Sift the flour, salt and some pepper into a large bowl and make a well in the centre. Mix together the eggs, milk and Guinness, then pour into the well. Using a wooden spoon, incorporate the flour by slowly drawing it in from the edge. Mix to a smooth batter, then set aside.If you don't have any, it's safe to replace it with brown or ordinary white sugar in this recipe. Spices The great thing about having dinner in pubs is: you can sample some very good draft beer with your rich dinner!

If you are loving the looks of this authentic Irish sausage recipe be sure to try our other Irish-inspired dishes including this Instant Pot Guinness Beef Stew and our Instant Pot Cabbage and Bacon recipe.

Classic Pub Food

A firm favourite here at Tom Hixson of Smithfield are our traditional meaty pork sausages. These sausages offer outstanding flavour and succulence, perfect for making delicious dishes for family and friends. Freezer - This meal also freezes well if you are not planning to eat it within the next few days. Reheating Is there a no better partnership than a Pork & Guinness Sausage. Gently infused with guinness, to give off a lovely flavour sausage. There’s a reason that these sausages are a favourite with Guinness lovers Our Finest Quality English Sausages Spicy and Herby made in a jumbo size. National award winner in the Guardian Great Sausage Quest - mentioned on BBC2 Good Food Programme. 10 Sausages per kg or 5 to the lb.