2lbsassorted sausage links in casingssplurge and get gourmet ones
1 1/4cupstout beerdivided (I used Storm King Stout from Victory)
1/2cupwater
Potato Cakes with fresh chives and parsley
1/3cupheavy cream
2tbsDijon mustard
1tbshorseradish
salt and pepper
3tbsfresh minced chives
sliced cheese
Instructions
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.