S1nist0r Sausage & Squeak

S1nist0r Sausage & Squeak
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For an easy, tasty, unpretentious dish for lunch or brunch, use locally brewed S1nist0r Black Ale to bring a Northwest flavor to a traditional English-style meal. English cooking often gets a bad rap. But, names like "toad in the hole" or "bubble and squeak" don't do those comforting, home-cooked meals any favors. Bubble and squeak, for example, is just a sort of hash made with leftover potatoes and vegetables. For a surprisingly tasty update to this classic, use a splash of good local ale!


  • 3 slices bacon
  • 1 medium yellow onion, thinly sliced
  • ½ head red cabbage, thinly sliced
  • 1 ½ cups 10 Barrel S1nist0r Black Ale
  • 6 bratwurst or English-style "bangers"
  • 2 Tbsp. oil or melted butter (or more, as needed)
  • 2 cups leftover mashed potatoes
  • 1 cup diced or shredded leftover vegetables


  1. Cut the three slices of bacon into small pieces, and place them in a medium-hot skillet. When the bacon is mostly rendered and beginning to brown, add half of the onion. Stir until the onion is translucent, 2-3 minutes, and then add the cabbage and beer. Arrange the sausages on top of the cabbage, and cook until the cabbage is tender and the beer has largely evaporated, approximately 10-15 minutes. Turn the sausages every few minutes, so they cook evenly.
  2. Remove the sausages to a plate, and add a tablespoon of the oil to your skillet. Scoop in the mashed potatoes and leftover vegetables. Stir the potatoes and vegetables into the cabbage, and then press the whole mixture firmly into the skillet so it forms a large patty. Drizzle the remaining oil around the edges. Let this first side cook over medium heat for 7-10 minutes, until it begins to crisp and becomes very golden.
  3. Heat a second skillet over medium heat while the potato mixture cooks. Add the sausages and brown them on all sides, until slightly crisp.
  4. Turn the disc of golden potatoes and vegetables, either with a large spatula or by turning it out onto a plate and then sliding it back into the skillet. If it breaks up slightly, just push everything back together with your spatula. Cook on the second side for another 5 or 6 minutes, until it begins to brown.
  5. Divide the potato mixture into wedges with your spatula. Serve a wedge and a sausage – or two – to each diner.


If you're serving this dish as a brunch, top each wedge with a fried or poached egg.

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