Irish Sausage Plate with Stout Mustard Cream

Irish Sausage Plate |
There’s a local brew pub that is single handedly responsible for at least 6 out of the 10 extra pounds I walk around with. They have a beer list a mile long and great food. It’s a deadly combination of guilt and indulgence. One of their signature seasonal dishes is their ‘Brewer’s Plate’ – a trio of sausages over a potato dish, sometimes with sauerkraut, a cheese, and sauce. It has never let me down.

There was a duck, pear, and port sausage and a garlic sausage calling my name in my freezer, so I figured it was prime time to recreate this tavern classic for my own Irish themed feast. Taking the general idea, my version had a duo of sausage (given there was only two of us pigging out that night, it was plenty), potato cakes, a stout mustard cream sauce, with a aged cheddar.

Bring the tavern to you.

Irish Sausage Plate |


Irish Sausage Plate

Irish Sausage Plate


  • 2 lbs assorted sausage links in casings (splurge and get gourmet ones)
  • 1 1/4 cup stout beer, divided (I used Storm King Stout from Victory)
  • 1/2 cup water
  • Potato Cakes with fresh chives and parsley
  • 1/3 cup heavy cream
  • 2 tbs Dijon mustard
  • 1 tbs horseradish
  • salt and pepper
  • 3 tbs fresh minced chives
  • sliced cheese


  1. In a large skillet over medium-high heat, sear the sausages on all sides (3 to 5 mintues). Carefully add in 1 cup stout and water and let simmer until cooked through, about 20 minutes longer.
  2. Meanwhile, make the potato cakes *if using. (Season the potato cakes with salt and pepper as you remove them from the skillet)
  3. In a small sauce pan, whisk together the remaining 1/4 cup stout, heavy cream, mustard, and horseradish. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened.
  4. Remove sausages from heat and serve over potatoes, with sauce. Sprinkle chives over each. Set assorted cheese on edge of plate and serve.

Irish Sausage Plate |


  1. Dang it all that looks good. Of course it’s hard to pass up anything smothered in cheese!

  2. Looks nice! What did you quaff with it?

  3. Come to mama! I love well-seasoned sausages and those sound delicious. Heck, even if they weren’t I have a feeling that the sauce would make up for any flavor deficit.

Speak Your Mind