One-Pan Sausage, Potatoes, and Cabbage

• 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

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1. Preheat & Prep: Preheat your oven to 400°F. Grab a large, deep roasting pan or a wide Dutch oven.

2. 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.

3. 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.

4. 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.

5. Add Velvetiness: Add 2tbs butter directly into the pan and mix until butter has incorporated

6. Serve: Serve directly from the pan. The bottom will have a concentrated, malty "pot liquor" that is perfect for dipping crusty bread into.

A Few 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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