This one-pan meal is a perfect and easy way to celebrate St.Patrick's Day with very little prep or cleaning up.
The pickling spice brings abright, aromatic acidity that cuts through the richness of the sausage, while the Guinness provides a deep, malty backbone to the braise.
This Irish-Italian fusion is a must try
Ingredients: 1 lb Italian Sausage Sausage sliced into 3in links
1.5 lbs Red Potatoes, halved
1 small Head of Green Cabbage, shredded
2 cans Guinness
1tsp granulated garlic
4-5tbs Pickling spice (depending on your taste preference) plus more for sausage
2 tbsp Butter
Salt and Pepper to taste
Instructions: Preheat & Prep: Preheat your oven to 400°F. Grab a large, deep roasting pan or a wide Dutch oven.
Layer the Pan: Place the shredded cabbage and potatoes in the pan. Season with pickling spice, granulated garlic, salt and pepper. Pour the 2 cans of Guiness over vegetables.
Add Sausage: Add the sausage (links or ropes cut into 3in pieces) directly on top of cabbage and potatoes. Add more pickling spice right on top.
Roast & Braise: Cover the pan tightly with aluminum foil or a lid. Bake for 20 minutes. Remove the foil/lid, give the potatoes and cabbage a gentle toss to coat them in the reduced liquid, and bake uncovered for another 20–25 minutes or until everything is cooked through.
Add VelvetinessAdd 2tbs butter directly into the pan and mix until butter has incorporated
Serve: Serve directly from the pan. The bottom will have a concentrated, malty "pot liquor" that is perfect for dipping crusty bread into.
Pro-Tips The Spice Bundle: Pickling spice usually contains whole peppercorns, mustard seeds, coriander, and bay leaves. Keeping them in a sachet or tea ball prevents you from biting into a hard spice mid-meal.
Vegetable Swap: If you want extra sweetness, toss in a handful of sliced carrots with the potatoes.
The Beer: If you prefer a lighter profile, a hard apple cider works beautifully as a substitute for the stout.
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