A duo of sausage, potato cakes (a great way to use up leftover mashed potatoes – if that’s ever a thing for you), a stout mustard cream sauce, and an aged cheddar. Do I have your attention?
There’s a local brewpub 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 Irish sausage 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 and updating it at home. My version had a duo of sausage (given there was only two of us pigging out that night, it was plenty), potato cakes (a great way to use up leftover mashed potatoes – if that’s ever a thing for you), a stout mustard cream sauce, with an aged cheddar.
It’s one of those meals that looks super fancy, but doesn’t really take much work. It’s comforting and knocks the flavor game out of the park. So for that small-town tavern feel when you want to stay home, this is the perfect meal.
Bring the tavern to you.
Looking for something other than Corn Beef and Cabbage to put on an Irish feast? These traditional and not so traditional fares are going to change your ideas about Irish food.
- Slow Cooker Smoky Irish Lamb Stew
- Stout Braised Short Ribs Over Potato Gnocchi with Irish Cream Sauce
- Corned Beef Nachos with Herbed Whiskey Fondue
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- 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.