I didn't wear green today. So sue me. Apparently I didn't get the memo that wearing green today was mandatory regardless of the fact that I'm a loud mouthed Italian/German mutt and I'm not the slightest bit Irish. I'm pretty sure some tiny little leprechaun has already put a hex on me, and all I'll find at the end of the rainbow is a giant pot of dog shit. In case you live under a rock, today is St. Patrick's Day. In the past I've spent the holiday at the local Irish themed pub, guzzling beer and pushing off frat boys who think that maybe the luck o' the Irish will help them get lucky tonight. I'll be avoiding the beer goggled brosephs this evening, but will be cashing in on the festivities with some home-cooked Irish inspired goodies.
On a recent trip to the local Whole Foods, or whole paycheck as I like to call it, I stumbled upon something I had never seen before. I would have missed them had I not been so O.C.D. about reading every label behind the counter to see just what was lurking next to the giant slabs of corned beef that I knew I wouldn't have time to cook tonight. There they were, all coiled up, just waiting for someone to take them home and eat the hell out them- Corned. Beef. Sausages. Whoever came up with this was a damn genius. All the briny, meaty deliciousness of corned beef wrapped up in a perfect, tiny package.
So, to celebrate St. Patrick's Day, John and I decided to use the sausages as our inspiration and put a little twist on some classic Irish holiday eats. Tonight, dear readers, I leave you with this: Guinness braised corned beef sausages with sauteed cabbage and parslied potato wedges.
Guinness braised Corned Beef Sausages with Sauteed Cabbage and Parslied Potato Wedges
2 corned beef sausages
1 bottle of Guinness
2 russet potatoes
1 tablespoon olive oil
1 heaping tablespoon chopped parsley
2 tablespoons butter
1/2 small green cabbage
2 teaspoons apple cider vinegar
1 teaspoon caraway seeds
Pre-heat oven to 400 degrees
Parslied Potato Wedges:
Wash skins of potatoes thoroughly, and cut into wedges. On a baking sheet, toss potatoes in olive oil and season with salt and pepper. Roast in the oven for about 30 minutes, making sure to toss the potatoes half way through so all sides brown. When the potatoes are fork tender, remove from the oven and transfer to a medium sized bowl. Add 1 tablespoon of butter and the chopped parsley. Toss to combine and season with more salt and pepper if needed.
Chop up half a small cabbage into bite sized pieces. Add 1 tablespoon of butter to a sautee pan, and once the butter has melted, add the cabbage and a pinch of salt. Stir to combine and let cook until cabbage has wilted, about 5 minutes. Next add the caraway seeds and apple cider vinegar and sautee for another minute.
Guinness braised Corned Beef Sausages:
Pour Guinness into cast iron skillet and add sausages. Bring to a boil and then reduce to a simmer. As the beer reduces add water, 1/2 cup at a time, always keeping about a half an inch of liquid in the pan. Braise sausages until firm. Remove any remaining liquid and sear the sausages on high until the skin browns and crisps. Serve on a toasty roll and top with cabbage and mustard.