Cheddar Beer Sausage with Crispy Potatoes, Mustard Cream & Quick-Pickled Shallots

Serves: 4
Prep Time: 20 minutes
Cook Time: 30–35 minutes

Ingredients

For the sausage & potatoes:

• 1 lb Cheddar Beer Sausages

• 1½ lbs baby potatoes, halved

• Olive oil, salt, pepper

• Optional: garlic powder, paprika, or rosemary

For the mustard cream:

• ¼ cup sour cream or crème fraîche

• 1 tbsp whole grain mustard

• 1 tsp lemon juice or apple cider vinegar

• Pinch of salt

For the pickled shallots:

• 1 large shallot, thinly sliced

• 2 tbsp red wine vinegar

• Pinch of salt and sugar

To finish:

• Chopped chives or parsley

• Optional: sauerkraut or grainy mustard on the side

Instructions

1. Pickle the shallots:
Toss sliced shallots with vinegar, salt, and a pinch of sugar. Let sit while everything else cooks—at least 20 minutes.

2. Roast the potatoes:
Preheat oven to 425°F. Toss halved potatoes with olive oil, salt, pepper, and optional spices. Roast cut-side down on a sheet tray for 30–35 minutes, flipping once, until deeply golden and crispy.

3. Cook the sausages:
In a skillet over medium heat, sear the cheddar beer sausages in a splash of oil until browned and heated through, about 3–4 minutes per side. If grilling, cook over medium heat until evenly charred and cheese is just starting to bubble at the edges.

4. Make the mustard cream:
Whisk together sour cream, mustard, lemon juice, and a pinch of salt until smooth. Adjust tanginess to taste.

5. Plate it up:
Serve sausage over roasted potatoes. Spoon on mustard cream, top with pickled shallots, and sprinkle with chopped herbs.