Beer-Glazed Sausage and Apples
- Makes:4 servings
- Start to Finish: 35 mins
- 1 12 – ounce bottle Belgium-style wheat beer
- 1/2 teaspoon crushed red pepper
- 1 14 – 16 – ounce package smoked sausage, such as kielbasa, cut in 3-inch pieces
- 1/2 pound fresh green beans
- 2 tablespoons butter
- 2 medium cooking apples, cored and thinly sliced
- 2 tablespoons packed brown sugar
- 1 tablespoon cider vinegar
- 1 teaspoon finely shredded orange peel
- 8 small sage leaves
- In a large saucepan combine 1/2 of the beer and the crushed red pepper; bring to boiling. Add sausage and green beans. Return to a simmer, cover and cook 5 to 8 minutes or until beans are tender. Drain. Set aside.
- Meanwhile, in a large skillet melt 1 tablespoon butter; add apples. Cook, turning occasionally, until apples are just tender. Transfer to a platter.
- Add sausage to skillet. Cook, turning occasionally, until browned on all sides. Add to platter; cover. Drain fat from skillet.
- Carefully add remaining beer to skillet (mixture may foam); stir to scrape up browned bits. Add remaining 1 tablespoon butter, brown sugar, cider vinegar, and orange peel. Bring to boiling; reduce heat and boil gently, uncovered, 5 to 6 minutes or until slightly thickened. Return sausage and green beans to skillet to coat in glaze. Fold in apples. Return to serving platter. Sprinkle with sage. Makes 4 servings.
Boxty and Colcannon
- Makes: 12 servings
- Start to Finish 30 mins
- 6 large potatoes, peeled and quartered
- 5 cups chopped cabbage
- 1 cup milk
- 1/2 cup chopped green onions or leeks
- 1/2 cup snipped parsley
- White pepper
- 2 tablespoons margarine or butter
- In a large saucepan cook potatoes, covered, in a small amount of boiling salted water for 20 to 25 minutes or until tender. Drain.
- In a medium saucepan, cook cabbage, uncovered, in a small amount of boiling salted water for 2 minutes. Cover and cook for 6 to 8 minutes more or until tender. Drain.
- Mash potatoes. Stir in milk, onions, and parsley. Season to taste with salt and pepper. Add butter or margarine and drained cabbage. Stir until butter or margarine is melted and mixture is combined. Makes 12 side-dish servings.
Chocolate Stout Shakes
- Makes: 8 servings
- Prep: 25 mins
- 1/4 cup chocolate stout beer or stout beer
- 1/2 cup prepared chocolate fudge ice cream topping
- 1/2 gallon vanilla bean ice cream
- 1 cup milk
- 6 purchased chocolate-and-nut-covered pretzel rods (optional)
- In a small saucepan heat beer and chocolate topping until warm and combined. Cool slightly.
- Meanwhile, in a blender combine ice cream and milk, half at a time. Cover and blend until combined. Divide ice cream mixture among 8 glasses. Drizzle with chocolate sauce and, if desired, serve with chocolate-covered pretzel rods. Makes 8 servings.