Beef & Guinness Sausages

Full product description

Proper pub-grub vibes. Our beef & Guinness sausages bring rich, malty depth to a juicy, coarse-ground banger. The stout rounds out the savoury beef with a gentle roast sweetness, while herbs and pepper lift the finish. They brown beautifully in the pan, oven or BBQ, giving you snappy skins and a succulent centre—spot on with buttery mash and onion gravy, in baps with fried onions, or laid over a tray-bake of potatoes and rosemary.

Why you’ll love it

• Savoury beef balanced by malty stout richness

• Coarse butcher’s grind for a proper bite

• Pan, oven, BBQ or air fryer friendly

• Weeknight easy; weekend comfort

Product & blend details

• Coarse-ground beef with herbs and a measure of Guinness/stout

• Natural casing

• Fresh, never previously frozen (unless stated on pack)

• Allergen & ingredient info: contains barley (gluten) from stout; seasoning may include sulphites—please check the label

How to cook (quick guide)

1. Pan-fry: Medium heat with a touch of oil; 12–16 mins, turning often until evenly browned and cooked through.

2. Oven: 190–200°C (fan 170–180°C) on a rack 18–24 mins; turn once for colour.

3. Air fryer: 190°C 10–14 mins, shake/turn halfway.

4. BBQ: Medium heat 12–16 mins, lid down if possible; turn gently.
   Food safety: Cook sausages thoroughly until 75°C internal or juices run clear.

Serving ideas

• Bangers & mash with caramelised onion and stout gravy

• Buttered baps with fried onions and English mustard

• Tray-bake: sausages with potatoes, peppers and rosemary

• Hearty cassoulet-style beans with parsley and a knob of butter

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Avoid piercing the skins to keep them juicy

FAQs

Do they taste strongly of beer?
Think rounded, malty depth rather than overt beer—rich and savoury.

Can I cook from frozen?
Defrost in the fridge first for even cooking.

How do I avoid splitting?
Cook over medium heat, turn gently, and don’t prick the casing.

What gravy pairs best?
Onion gravy finished with a splash of stout and a dab of mustard.