There are plenty of uses for a rich, yeasty lager, or hopsy ale in the kitchen. Here’s a recipe you have to try:
4 red onions, top layers cut into 4 shallow sections
30g fresh thyme
30g brown sugar
2T balsamic vinegar
2T olive oil
sea salt and freshly ground black pepper
8 good-quality pork sausages
340ml can beer
Preheat the oven to 180°C. Stuff the onions with butter, thyme and sugar, and place in a baking tray.
Drizzle with balsamic vinegar and 1T of the olive oil, and season with sea salt and freshly ground black pepper. Roast for 30–40 minutes until soft and sweet.
Poke small holes in the pork sausages using a fork and place them in a small pot with enough beer to just cover them. Bring to a simmer and gently poach for 25 minutes.
Remove the sausages from the beer and add to the same baking tray as the onions to brown, tossed in the remaining olive oil for the last 5–10 minutes of the onions’ cooking time.
Serve hot out of the oven with potato bake or creamy mashed potatoes. SERVES 4
Recipes and styling Hannah Lewry Photographs Russell Smith
This recipe originally appeared in HL July 2014