bring a gentle sweetness to the gravy. If you prefer a more intensely savory flavor, swap 1/2 cup of the beef stock for a dry Irish stout, keeping the total liquid amount the same.
You can also use chicken stock if that’s what you have on hand, though beef stock gives the darkest, richest sauce. For a leaner version, try high-quality chicken or turkey sausages labeled as Irish- or British-style; they won’t be quite as unctuous as pork but still turn out very tender.
If you like a bit
