A seasonal topping for a St Patrick's day supper, this simple meal consists of sausages braised in Stout coupled with fresh broccoli and a baked potato, covered in cheese.
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I made this as a simple 'use what we've got from the fridge/pantry' supper. As I thought more about what I wanted to write for March/St Patrick's day I realized this simple meal would make an excellent alternative to a more traditional bill of fare. I mean, I love corned beef and cabbage, especially in the form of New England Boiled Dinner, but I dislike eating it when the marketing hype tells me to do so. Don't get me wrong--in March I love to buy cabbage and potatoes on sale, and at the end of the post I'll share some other cabbage recipes--I just don't like being told when to eat things.
If you want to go rogue for St Patrick's day (heck, I'm not even Irish) join me. This starts, as do all good Irish tales, with a bottle of Guinness. I confess the only time I've actually relished a glass of Guinness was in a pub in Ireland--possibly in Baltimore but I'm not 100% sure which town, though of my time in Ireland, Baltimore and the Dingle peninsula was my favorite area.
For more recipes using broccoli, please see my Broccoli Recipes Collection. For more recipes using potatoes, please see my Potato Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me scrambling around in March trying to keep eating seasonally and locally and running out of fresh food and freezer inspiration.
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Note--I microwaved my broccoli. I probably should have roasted it, seeing as I had the oven on anyway, but this post on roasting broccoli wasn't on my mental radar screen.
Final note--do you like crispy baked potato skins with creamy potato insides? Alyssa has a tutorial for Perfect Baked Potatoes at Everyday Maven. Do check it out.
