Kilroy's Irish Sausage
Authentic. Handmade. Delicious.
Sausage Sandwich
with Red Cabbage
1lb Kilroy’s Irish Sausage
1 head of red cabbage
1 (12 oz) bottle of favorite beer (porter is my preference)
Horseradish sauce
Salt and black pepper
Grassfed butter (Kerry Gold)
Hoagie or hot dog buns
Chopped the cabbage (this is a lot of cabbage so could also be used as a side dish). Sauté the red cabbage with a generous amount of butter until it begins to wilt. Add the bottle of beer and simmer on medium-low heat for about 30 minutes until the cabbage in tender and most of the liquid has evaporated. Salt and pepper to taste. While the red cabbage simmers, sauté the sausage in a separate pan with butter until brown. Toast the hoagie bun or hot dog buns. Place two sausage links on the hoagie bun (one on the hot dog buns), top with a healthy amount of the red cabbage, then slather it with horseradish sauce. (this is a lot of cabbage so could also be used as a side dish. Sometimes I add sugar to the simmering process). Simple but delicious sandwich.
Kilroy’s Sausage
Hor D’Oeuvres
2 lbs Kilroy’s Irish Sausage
Jamaican Jerk Seasoning (or something similar)
Sriracha Sauce
Favorite buffalo sauce (hot or mild)
Shredded muenster cheese (optional)
Place the sausage links in a bowl (separate them apart obviously). Add sriracha sauce and buffalo sauce and mix so the links are swimming in a shallow puddle of sauce. Add copious amounts of the jerk seasoning until the links are slathered in it. Mix well. Grill the links until brown. Remove from grill and cut them into bite size pieces and they’re ready to serve. As an option, place the bite size pieces in a pan and spread out the shredded muenster cheese. Heat in an oven at 300 degrees only until the cheese is melted. Your friends will think you are a genius!
Bangers and Mash
(for two people)
1 pound of Kilroy’s Irish Sausage
2 lbs. of russet potatoes (or golden potatoes).
4 cups of chopped green cabbage
2 large onions
3 garlic cloves
6 cups of beef broth
2 cups of red wine
1 cup of half-and-half
Grassfed butter (Kerry Gold)
Salt, pepper, cane sugar, and dry mustard
Peel and boil the potatoes, then drain the water and mash them while buttering to taste. In a separate pot, boil the 4 cups of chopped cabbage until soft. Drain the water out of the pot and mash the cabbage. Add the mashed cabbage to the potatoes. Add half-and-half to the mashed potatoes/cabbage and mix to preferred consistency (I like lumpy. Also, be sure to add the half-and-half after mixing the cabbage and potatoes because cabbage holds water. You’ll want to avoid soupy mashed potatoes and cabbage). Minced the garlic and add to the cabbage and potatoes and mix thoroughly. Salt and pepper to taste and set aside. (some people like adding their favorite shredded cheese to the mash). Chop the onions to your liking (I like them stringy). In a separate pan, add chopped onions and sauté until translucent. Add cane sugar to taste and mix well. Pour in the beef broth and red wine. Bring this to a boil and simmer until reduced in volume (about half). Should take about 10 minutes (can also thicken the sauce by melting butter separately in a pan and gradually add flour to the melted butter). Season with salt and pepper, and a few pinches of dry mustard and set aside. Sauté the sausage with butter until brown. Even