You are looking for a sausage & potatoes w/ beer sauce recipe that is delicious? How to make it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious sausage & potatoes w/ beer sauce should had aroma and taste that can provoke everyone’s taste.

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Ingredients and seasonings must exist for make

1. Prepare 3 spicy Italian sausages; cut into 5ths
2. Use 2 Russet potatoes; peeled & large dice
3. Take 4 cloves garlic; peeled & halved
4. Prepare 16 oz PBR beer
5. Prepare 2 shallots; small dice
6. Use 1 stalk celery; small dice
7. Prepare 1 red bell pepper; medium dice
8. Prepare 4 T butter
9. Take 4 T flour
10. Prepare 1 bay leaf
11. Prepare 1 t smoked paprika
12. Use 1 C heavy cream
13. Prepare 1 head garlic; roasted
14. Prepare 1 C finely shredded cheddar cheese
15. Prepare 3/4 C finely shredded pepperjack cheese
16. Prepare 1/2 C finely shredded swiss cheese
17. Prepare as needed kosher salt & black pepper
18. Take as needed vegetable oil

Increase cayenne and black pepper if you like more of a punch. Thyme may be substituted for sage, or use both. Ferdinand Schaller brought that sausage culture with him when he arrived in New York, and Schaller & Weber remains as committed to the sausage today. By making some of the finest sausages in the world, and upholding the culture of the wurst, this New York City charcuterier has become the sausage of choice for Beer Gardens, Oktoberfest.

Steps to make Sausage & Potatoes w/ Beer Sauce:

1. Cover potatoes and garlic cloves with cold water. Add a large pinch of salt. Boil until potatoes are easily pierced with a paring knife. Drain. Return potatoes to the pot and crank heat to high. Shake the pot to toss the potatoes for 10-20 seconds to remove excess moisture. Set pot aside.
2. Melt butter in a saucepot. Add shallots and paprika with a pinch of salt. Cook on medium heat until shallots begin to soften, about 2-3 minutes.
3. Add flour. Stir constantly until roux begins to brown, about 3-4 minutes.
4. Slowly whisk in the beer. Add bay leaf. Simmer until sauce thickens on medium-low heat for about 4-5 minutes.
5. Preheat oven to 350°
6. Remove bay leaf. Add cream and roasted garlic. Whisk constantly until sauce thickens slightly, about 5-8 minutes.
7. Turn heat to low. Add cheese slowly while whisking vigorously. Season with salt and pepper. Remove from heat.
8. Heat a tall cast iron or oven-safe pan with enough oil to coat the bottom of the pan.
9. Add sausage, celery, and bell pepper. Saute until sausage is browned, about 3-4 minutes.
10. Add potatoes and garlic. Stir.
11. Add cheese sauce. Stir.
12. Bake for approximately 15 minutes or until sauce is bubbly and sausage is cooked.
13. Variations; Parsley, green/yellow/orange bell pepper, roasted bell pepper, red or yellow onions, chicken stock, vegetable stock, olive oil, butter, cajun seasoning, caraway seed, applewood seasoning, oregano, basil, cilantro, scallions, chives, coriander, thyme, corn, sofrito, cayenne, crushed pepper flakes, caramelized onions, sage, saffron, peppercorn melange, bacon, jalapeño, poblano, habanero, ham, capers, balsamic, apple cider vinegar, avocado, sour cream, cumin, herbes de provence,
14. Cont'd; Rosemary, tarragon, dill, asparagus, broccoli, spinach, arugula, asiago, fontina, gruyere, parmesean, romano, manchego, feta, goat cheese, parmigiano reggiano, chili powder, celery seed, carrots, sweet potatoes, ancho chile, chipotle, serrano, cotija, chihuahua, queso fresco, liquid smoke, mushrooms, mustard, orange zest, lemon, lime, butternut squash, acorn squash, zucchini, yellow squash, eggplant, leeks, kale, fennel, curry, harissa, horseradish, sherry, turmeric, apple, cabbage,
15. Cont'd: Chickpeas, peas, sesame seeds, pumpkin, sumac, green beans, butter beans, cauliflower, celery root, turnips, rutabaga, parsnip, coconut milk, creme fraiche, peanut oil, mustard seed, ramps, savory, watercress, sriracha, mozzarella, provolone
16. Done and ready to serve!

Rachael's soup combines an assortment of vegetables, chickpeas, kale, shrimp and chorizo for a filling one-pot meal boasting a variety of colors and flavors. Manchester sausage - prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves. Marylebone sausage - a traditional London butchers sausage made with mace, ginger and sage. Oxford sausage - pork, veal and lemon. Yorkshire sausage - white pepper, mace, nutmeg and cayenne.

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