Sausage with Ale Demi-Glace

 Sausage with Ale Demi-Glace

4 Servings | 15-minute Prep Time | 1 hour and 30-minute Cook Time

Ingredients

4 Sausages (anything other than Italian)

12-24 oz Ale

½ cup Yellow Onion, sliced

2 Garlic Cloves, minced

For Espagnole:

2 Tbsp Clarified Butter

2 Tbsp All Purpose Flour

½ cup Yellow Onion, diced

¼ cup Carrot, diced

¼ cup Celery, diced

3 cups Beef Stock (any dark stock will do)

2 Tbsp Tomato Puree

1 Bay Leaf

5 Sprigs of Thyme

5 Parsley Stems

1 tsp Whole Black Peppercorns

For Demi-Glace:

2 cups Beef stock (any dark stock will do)

2 cups Espagnole

1 Bay Leaf

2 Sprigs of Thyme

2 Parsley Stems

½ tsp Whole Black Peppercorns

For Serving:

4 cups Mashed Potatoes

Spicy Dijon Mustard (optional)

Instructions

For Espagnole:

Tie herbs and peppercorns into cheesecloth sachet.

Melt butter in medium-sized saucepan over medium heat.

Add mirepoix and cook until lightly browned. About 5 minutes.

Create roux by slowly adding the flour while stirring to incorporate.

Lower heat and cook the roux until it becomes a light brown, sandy color. About 5 minutes.

Slowly add stock and tomato puree to the roux, while continuously whisking with a soft whisk.

Bring to boil, then drop heat to low.  Add herb sachet. Stirring frequently to prevent burning, simmer until reduced by ¼ (about 30 minutes).

Skim any impurities from the surface.

Strain and keep warm until ready to use.

 

For Demi-Glace:

Tie herbs and peppercorns into cheesecloth sachet.

In large saucepan, combine beef stock and espagnole.  Add herb sachet.

Bring to boil over medium-high heat, then drop the heat to low.  Simmer until reduced by half (about 45 minutes).

Strain and keep warm until ready to use.

 

For Sausage:

Score sausage using paring knife while preheating a cast iron pan over medium heat.

Add sausage to pan, cover halfway with ale.  Let ale reduce over medium heat.

Add sliced onion and garlic. Return to heat and begin softening onion (look for at least partial translucency before moving to next step).

Add demi-glace and let onions finish cooking until soft.

Serve over mashed potatoes with mustard.