Celebrate this St. Patrick’s Day with fun and delicious dinner and dessert!
Beer-Glazed Sausage and Apples
Start to Finish: 35 minutes
- 1 12-ounce bottle stout 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
1. 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.
2. Meanwhile, in a large skillet, melt 1 tablespoon butter; add apples. Cook, turning occasionally, until apples are just tender. Transfer to a platter.
3. Add sausage to skillet. Cook, turning occasionally, until browned on all sides. Add to platter; cover. Drain fat from skillet.
4. 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.
Total Time: Prep: 25 min. + rising
Bake: 15 min.
Yields: 24 servings
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- 1/4 cup shortening
- 1/2 cup warm mashed potatoes
- 1 egg
- 1/4 cup sugar
- 1-1/4 teaspoons salt
- 4 cups all-purpose flour
1. In a large bowl, dissolve yeast in water. Add milk, shortening, potatoes, egg, sugar, salt, and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down and divide in half. Divide each half into 36 pieces; shape into balls. Place three balls each into greased muffin cups. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 400° for 12-15 minutes or until golden. Remove to wire racks. Serve warm.
Chocolate Stout Shake
Start to Finish: 25 minutes
- 1/8 cup chocolate stout beer or stout beer
- 1/4 cup prepared chocolate fudge ice cream topping
- 1/4 gallon vanilla bean ice cream
- 1/2 cup milk
- 3 purchased chocolate-and-nut-covered pretzel rods (optional)
1. In a small saucepan, heat beer and chocolate topping until warm and combined. Cool slightly.
2. Meanwhile, in a blender combine ice cream and milk, half at a time. Cover and blend until combined. Divide ice cream mixture among 4 glasses. Drizzle with chocolate sauce and, if desired, serve with chocolate-covered pretzel rods.