Finnebrogue Guinness Sausage & Bacon Festive Skillet

Cook the Finnebrogue Guinness Premium Pork Sausages

• Heat a dash of your preferred cooking oil or cooking oil spray in a large skillet or pan over a medium heat. Add the Finnebrogue Guinness Sausages and cook for 7 minutes, turning occasionally, until golden brown. Transfer from the pan and set aside.

Prep the ingredients

• While the sausages are cooking, prep the ingredients. Roughly chop the Finnebrogue Guinness Bacon. Peel and thinly slice the red onion and garlic cloves. Quarter the Brussel sprouts. Peel and dice the sweet potato. Roughly chop the chestnuts.
• Make up the chicken stock cube with 75ml boiling water per serving (if you're cooking for 4, you'll need 300ml, if you're cooking for 2 you'll need 150ml).

Cook the remaining ingredients

• In the same pan, add the Finnebrogue Guinness Bacon and cook until crisp.
• Stir in the red onion, garlic and sweet potato, tossing to coat in the pan juices. Pour in the chicken stock, cover and simmer for 10 minutes, then add the Brussel sprouts and cook for another 5 minutes.

Make the glaze and finish the skillet

• Return the sausages to the pan with the chestnuts. Add a knob of butter to the pan with the chestnuts and sausages
• In a small bowl mix together the mustard and honey, then drizzle over the sausages and vegetables. Stir gently to coat and let everything bubble together for 2 - 3 minutes until glossy and sticky. Check the seasoning and adjust to taste.
• Scatter over the pomegranate seeds, then plate up and enjoy!