If you’re looking for a tasty and comforting lockdown meal to warm you up in the current cold weather, give this a try! Using local sausages, local stout and local veg, you can put a real Dorset twist on this mid-week meal.
1½tbsp olive oil
2 red onions, cut into wedges
3 thyme sprigs
6 pork sausages
600g mixed root vegetables (parsnip, sweet potato, swede), peeled, roughly chopped
½tsp plain ﬂour
200ml stout/ cider or ale
1½tbsp clear honey
1tbsp Dijon mustard
Preheat the oven to 180°C/Gas mark 4. Heat half a tablespoon of oil in a large, ovenproof frying pan or casserole dish over a medium heat and add the onions, thyme and sausages. Fry for 10 minutes, stirring regularly, until the sausages are golden.
Meanwhile, put the root veg in a steamer and steam for 20 minutes (or boil in water for 20 minutes, then drain and leave to steam-dry for a couple of minutes).
Sprinkle the ﬂour into the pan with the sausages and fry, stirring, for one minute more. Pour in the Guinness and simmer for two minutes to burn off the alcohol. Add the stock, honey and mustard and stir until combined. Bring to a simmer, then put in the oven for 15 minutes until the sauce has reduced and the sausages are cooked through.
Check the vegetables are tender by piercing with a knife; it should slip in easily. Transfer to a bowl. Add the remaining oil, season and mash with a potato masher. Serve with the sausages, onions and gravy.