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Irish Sausage Plate with Stout Mustard Cream | Kita Roberts GirlCarnivore.com

Irish Sausage Plate

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 3162kcal


  • 2 lbs assorted sausage links in casings splurge and get gourmet ones
  • 1 ¼ cup stout beer divided (I used Storm King Stout from Victory)
  • ½ cup water
  • Potato Cakes with fresh chives and parsley
  • 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 ¼ 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.


Calories: 3162kcal | Carbohydrates: 13g | Protein: 141g | Fat: 271g | Saturated Fat: 98g | Cholesterol: 761mg | Sodium: 6209mg | Potassium: 2387mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2240IU | Vitamin C: 15.3mg | Calcium: 151mg | Iron: 10.5mg