In a non-stick pan add half of the butter. Once melted add ¼ cup (60 ml) of Guinness and the sausages. Season with a pinch of pepper and salt.

Cover the pan and bring the sausages and beer to a boil over medium heat. Cook for 5 minutes and then remove the lid.

Cook the sausages for another 4 minutes until the liquid is gone. Shake the pan regularly. Then sausages should be brown on all sides.

Remove the sausages to a plate and cover with some tinfoil to keep them warm. In the same hot warm pan add the remaining butter and sliced onion.

Place the pan over medium heat and gently bake the onion for 8 to 10 minutes until the onion is brown and soft. Season with a little pepper. Add the beef stock and the rest of the Guinness.

Let this mixture reduce for a couple of minutes over medium heat. Stir in the cornstarch and the worcester sauce.

Keep stirring until the onion Guinness gravy starts to thicken a little.

Check the seasoning and add extra pepper or salt to taste if necessary. Take the pan off the heat and add the cooked sausages again. Put a lid on the pan and let them sit in the warm sauce for another 3 to 4 minutes until the sausages are warmed through.