Ingredients

• 1 pack of your favourite Hull’s Sausages
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 pound (about 450g) baby potatoes, halved or quartered
• 2 tablespoons tomato paste
• 1 can (14 oz/400g) diced tomatoes
• 1 can (14 oz/400ml) Guinness stout
• 2 cups beef or vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Instructions

Brown the Sausages:

• In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Brown the Hull’s sausages on all sides. Once browned, remove them from the pot and set aside.

Sauté Aromatics:

• Add the remaining tablespoon of olive oil to the pot. Sauté the chopped onions until softened. Add the minced garlic and cook for an additional 1-2 minutes.

Add Vegetables:

• Stir in the sliced carrots, celery, and halved baby potatoes. Cook for 5 minutes, allowing the vegetables to slightly soften.

Incorporate Tomato Paste:

• Add the tomato paste to the pot and stir well, ensuring the vegetables are coated.

Pour in Guinness and Broth:

• Pour in the can of Guinness stout, scraping the bottom of the pot to release any browned bits. Add the diced tomatoes, beef or vegetable broth, bay leaves, and dried thyme. Bring the mixture to a gentle boil.

Simmer:

• Reduce the heat to low, return the browned Hull’s sausages to the pot, and let the stew simmer for about 30-40 minutes or until the vegetables are tender, and the flavors meld.

Season and Garnish:

• Season the stew with salt and black pepper to taste. Remove the bay leaves. Garnish with chopped fresh parsley.

Serve

• Ladle the sausage and Guinness stew into bowls and serve hot. It pairs well with crusty bread or mashed potatoes.