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McGillin’s Lamb Sausage

by TT March 5th, 2012 | Main Dishes, Recipes
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Have you ever thought of serving sausage for your St. Patrick’s Day meal?  I am guessing that there is a good chance that the answer is no.  It seems that most people associate sausage with Italian food, as they tend to think of pork sausage that has been simmering in marinara.  Of course, sausage covers many different genres of food, as it can be made with almost any meat and have infinite combinations of seasonings added.

For a St. Pat’s menu that is sure to be different and delicious this should work.  The combination of lamb sausage, colcannon, onions, and asparagus is sure to be a new to many, Irish dinner.

McGillin’s Lamb Sausage with Colcannon, Caramelized Onions and Asparagus

McGillin’s Olde Ale House, Philadelphia, PA

10 Martin’s Lamb Sausages*
4 onions, finely sliced
½ stick butter
2 cups Irish beer
½ tsp. each: salt, pepper, sugar
1 tsp. olive oil

Simmer sausage in Irish beer. Melt butter in pan. Add onions then salt, pepper, sugar and cook approximately 30 minutes. When sausage is cooked through, take out of beer, put into sizzle pan with olive oil. Pour beer juice into onions and let it simmer for 15 additional minutes.

For Colcannon

1 small cabbage, chopped into ¼” slices
1 leek, chopped into quarter inch slices (green & white)
½ tsp. each: salt, pepper, sugar
1/3 cup olive oil
¼ stick butter, cut into small pieces
4 cups (approximate) mashed potatoes (instant, frozen or homemade using 10 small red skin potatoes)
3 Tb. fresh parsley, chopped

Preheat oven 400 degrees. Mix cabbage and leeks and seasonings and toss. Add olive oil. Put into a single layer in shallow pan with sides. Sprinkle butter on top. Bake uncovered approximately 30 minutes (longer if you prefer softer). Mix in mashed potatoes to complete the colcannon. Note: Can use mashed potatoes, without cabbage and leek mixture, if preferred. Sprinkle with parsley.

For asparagus

15 spears Asparagus
2 Tb. salt
4 cups water

Bring salt water to boil. Add asparagus. Boil approximately 8 minutes. Remove and put into cold water bath. Save water. Then to re-heat, put back in water. Drain to serve.

For Mint Sauce

1 head fresh mint, chopped
½ cup sugar
1/2 tsp. vinegar (any type)

Put mint into small bowl. Boil ½ cup water and add sugar. Simmer for 5-10 minutes until it gets syrupy. Pour over chopped mint and let it steep for 5-10 minutes (like tea). Add vinegar.

To finish

Put colcannon on plate. Top with sausage and onions. Arrange asparagus next to it. Drizzle with sauce (or on side).

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