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.
- 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
- 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.
- Meanwhile, make the potato cakes *if using. (Season the potato cakes with salt and pepper as you remove them from the skillet)
- 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.
- Remove sausages from heat and serve over potatoes, with sauce. Sprinkle chives over each. Set assorted cheese on edge of plate and serve.