Thanks to Jimmy for this recipe, originally posted on the
Me Myself & Motörhead blog on St Patrick's day.
Guinness Marmite, irish sausage and onion buttie, adapted from a Gary Rhodes recipe idea on the Marmite website:
Ingredients- 4 good quality farm assured British or Irish butcher's sausages- pork, or as an alternative vegetarian sausage
- 1 large onion (note that the quantity used in my variant was 2)
- olive oil
- large bread rolls, baps or Scottish fired morning rolls
- Butter for spreading (currently using Lurpak organic here in Victory Mansions)
- Salt & pepper for seasoning
- Guinness marmite or original marmite - quantity to taste - half a tbl spoon
Preparation- Grill the sausages under a medium heat, turning occasionally until browned.
- While doing so fry up the sliced onions in the olive oil; heat up the pan with oil first and then add the onions.
- Once the onions are softened in the heat add in a healthy dollop of guinness marmite turning up the heat so as to caramelise the onions/marmite mix and it is nice and sticky.
- Open up the rolls, add to butter to perference.
- Add the sausages complete or sliced along the length to the rolls on one side then spread on the marmite-onion mix on the other roll side and combine.
- To compliment add in some sliced cherry/sweet tomatoes to the sticky onion mix. Serve with a nice hot mug of tea if breakfast or up the ante at lunch with a bottle or two of stout.
Variations by the Truckers
Sausages - For the sausages I went for some good quality Scottish sausages, courtesy of the greatest purveyor of pork on the planet, Puddledubs. Personally I think our home produced sausages are better than the Irish versions, which can be over high in fat content. Of course Scotland is named after a Celtic tribe from Ireland, who came over in the 5AD or 6AD. By the 11th century they ruled the roost. Scottish Gaelic is therefore an Irish dialect, so by extension, Scottish Sausages are actually Irish. I started by browning the sausages of in a wok, with a splash of olive oil. I then transferred them to a dish in the oven at 200 C.
Onions - The onions were then added to the pan with a knob of butter, and slow cooked, stirring occasionally, until soft and golden. Cooking the onions in the sausage pan added the sausages wonderful flavour to the onions. At this stage I had a slight problem, as Calvin is not a fan of Marmite and even if he was, I had none of the legendary Guinness variety to hand. To circumvent this problematic state of affairs I added about half a cup of beef stock and a third of a bottle of Guiness. To this I crumbled in some Maldon Sea Salt, added some freshly ground black pepper and a pinch of brown sugar. After halving some cherry tomatoes, as per the original recipe, I cooked this mix over a low heat until reduced to a nice gloopy mass. Tea was brewed, bread rolls halved and buttered and the butties assembled. A bit late for St Paddies day, but a nice Easter Sunday morning breakfast.
Nice one Jimmy.
