ST. PATRICK’S DAY

St. Patrick’s Day Sausage Spreads

St. Patrick’s Day is around the corner. If you haven’t decided what to feed your crew – you’re in
luck, Uncle Charley’s has a table (or two’s) worth of recipes on hand to keep the hanger at bay. ☘️ Breakfast, lunch/dinner, AND dessert are covered —just keep scrolling! 😎

Egg, Sausage, and Potato Scramble

Ingredients
1 package Uncle Charley’s Pork Sausage, crumbled
6 regular sized eggs
3 medium potatoes, peeled and diced
2 T. olive oil
2 t. garlic powder
1 t. salt
½ t. ground black pepper
½ medium onion, chopped
3 green onions, chopped
½ c. cheddar cheese
6-8 grape tomatoes, halved

Directions
1. Preheat the oven to 350 degrees. Place diced potatoes in a medium sized baking pan,
well greased, and drizzle with olive oil. Then, sprinkle with garlic powder, salt, and pepper.
Place in the oven and bake until tender.
2. In the meantime, brown sausage in a skillet over medium heat. Once browned, add the
potatoes, yellow and ⅔ green onions to the skillet, combining thoroughly.
3. Crack eggs and beat, then pour into the skillet and scramble with other ingredients. Stir ¼
c. cheese into mixture.
4. Remove from heat, then garnish with tomatoes, cheese, and green onions. Enjoy!

Blarney Breakfast Bake

Ingredients
1 package Uncle Charley’s Pork Sausage
½ lb. fresh mushrooms, sliced
1 large onion, chopped
10 large eggs, lightly beaten
3 c. milk
2 t. ground mustard
1 t. salt
½ t. pepper
6 c. day old bread, cubed
1 c. tomatoes, chopped and seeded
1 c. Pepper Jack, shredded
1 c. cheddar, shredded

Directions
1. Preheat the oven to 325 degrees. In a large skillet, cook sausage, mushrooms, and onion
over medium heat until. Once browned, drain the drippings from the pan. Then, in a large
bowl, whisk the eggs, milk, mustard, salt and pepper.
2. In a medium size greased baking dish, layer half the bread cubes, tomatoes, cheeses, and
sausage mixture. Repeat layers. Pour egg mixture over the top.
3. Bake, uncovered, 50-55 minutes or until a knife inserted in the center comes out clean.
Let stand for 10 minutes before serving, then enjoy!

Dublin Coddle

Ingredients
1 package of Uncle Charley’s Pork Sausage
6 slices of bacon, chopped
2 onions, sliced
Black pepper to taste
Medium leak, sliced
2 bay leaves
2 sprigs of fresh thyme
¼ c. fresh parsley, chopped
2 garlic cloves, minced
6 russet potatoes, peeled and coarsely chopped
2 c. beef broth

Directions
1. Preheat the oven to 325 degrees.
2. Cook the bacon in a skillet over medium-high heat. Drain on a paper towel, and reserve 1
tablespoon of the drippings in the pan.
3. Heat the skillet over medium heat and add the sausages. Cook, turning as needed until
evenly browned, about 15 minutes. Remove the sausages from the skillet, slice, and set
aside.
4. Using the same skillet, saute the onions until soft, about 5 minutes.
5. In a casserole dish, layer the onions, half of the banger sausages, and bacon in the
bottom of the dish, seasoning each layer with freshly ground black pepper to taste. Add
the leeks, herbs, and garlic. Finally, top with the potatoes, bacon, and remaining
sausages. Season again with black pepper to taste. Then, pour the beef broth over the
sausages and vegetables.
6. Cover the casserole tightly with a lid or sheet of foil and bake for 40-45 minutes, or until
the potatoes are tender. Enjoy!

Bangers and Smash

Ingredients
1 package Uncle Charley’s Pork Sausage
1 medium onion, finely sliced
1 T. olive oil
5 medium russet potatoes
1 t. salt
1 t. garlic salt
1 c. cheddar cheese, shredded
1 T. parsley, finely chopped

Directions
1. In a large frying pan add oil, onion slices, and sausages. Brown the mix over medium-high
heat.
2. Place potatoes in a microwave safe container or bowl and microwave on high for 13
minutes, or until a fork poked in goes in easily.
3. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Spray with
cooking spray.
4. Remove potatoes from the microwave and let cool for 5 minutes. Then, cut them in half
and lay them flat side down on the baking sheet.
5. Take a spoon and press into the center of the potato half to ‘smash’ it. Repeat until all
potatoes are smashed. Sprinkle potatoes with salt and garlic salt. Then, take a pinch full of
cheddar and place it in the well that was created by smashing the potatoes. Bake for 7-10
minutes, or until the cheese is melted. Remove from the oven and allow it to cool for a few
minutes.
6. To serve, place 1 sausage and a serving of onions on a plate. Then, place two potato
halves onto the plate. Sprinkle the potatoes with parsley and enjoy!

Beer-Glazed Potato and Sausage Pizza

Ingredients
1 lb. pizza dough
4 oz. pesto
3 oz. mozzarella, shredded
2 Uncle Charley’s Pork Sausages, sliced
1 bottle Guinness
1 medium red potato, finely sliced
2 c. spinach, chopped
2 cloves garlic, minced
2 t. salt
2 t. oregano, dried
2 t. pepper

Directions
1. Coat medium skillet with olive oil and heat, adding half the minced garlic, 1 t. salt, 1 t.
pepper, 1 t. oregano, and sausage, cooking until browned. Pour Guinness into skillet and
let simmer for 5-7 minutes.
2. Cook potatoes in a separate skillet with the remainder of spices and extra olive oil for a
crisper texture. Keep over heat for roughly 7 minutes, or until golden.
3. Preheat the oven at 400 degrees. Take dough and shape as desired – the thinner the
crust, the quicker it will bake.
4. Spread pesto over the crust, leaving room at the edges for crust. Sprinkle ¾ of cheese
over pesto.
5. Spread potatoes and sausage over the crust, then top with the remainder of cheese and
chopped spinach.
6. Put in the oven and bake for 17-20 minutes, or until the crust has turned a golden brown.
Enjoy!

Sausage Shepherd’s Pie

Ingredients
6 potatoes, peeled
½ package of Uncle Charley’s Italian Sausage
4 medium tomatoes
1 onion, half chopped and half grated
1 T. butter
2 T. olive oil
¾ c. mozzarella, shredded
½ c. parmesan
1 c. milk
¼ c. parsley, chopped
¼ c. green onion, chopped
3 t. salt
1 t. pepper

Directions
1. Preheat the oven to 400 degrees. Place potatoes in a large pan with water, and cook until
potatoes are tender. Then, drain and mash.
2. In a large skillet add butter, grated onion, mashed potatoes, and milk. Mix until pureed,
season with salt and pepper, and set aside in a bowl.
3. In the same large skillet, place sausage, tomatoes, onions, and salt. Cook until sausage is
browned and tomatoes have the consistency of a sauce. Gently mix in half of the parsley
and green onion.
4. In a large casserole dish, layer half the potato puree, sausage sauce, mozzarella, and
remainder of the potatoes. Top with parmesan and parsley, then bake for 30-40 minutes,
or until the top has turned golden brown. Enjoy!

St. Patrick’s Day Parfait

Ingredients
Pre-baked brownies, crumbled
Prepared vanilla pudding, one full package
½ c. creme de menthe liquor
3-5 drops green food coloring
¼ c. coarse sugar

Directions
1. In a bowl, combine pudding, liquor, and food coloring to make your desired hue of green.
2. In a large parfait dish or glass bowl, crumble a layer of brownies. Top with pudding, then
repeat until filled. Sprinkle sugar over the top and serve!

Guinness Cupcakes with Irish Cream Frosting

Ingredients
Beer Cupcakes
– 2 c. sugar
– 1 c. Guinness
– 1 c. butter
– ¾ c. unsweetened cocoa powder
– 2 large eggs
– ⅔ c. sour cream
– 2 c. all-purpose flour
– 1 ½ t. baking soda
Irish Cream Frosting
– 1 c. butter, softened
– 8-oz. package cream cheese
– 6 T. Irish Cream liqueur
– 5 c. confectioners sugar
– 24-count chocolate coins
– ¼ c. green or gold sugar sprinkles

Directions
Beer Cupcakes
1. Preheat the oven to 350 degrees and line 24 muffin cups with cupcake liners.
2. Combine sugar, beer, butter, and cocoa powder in a medium saucepan. Cook over
medium heat and consistently stir the mixture until butter melts.
3. In a separate large bowl, combine eggs and sour cream; beat at medium speed with a
mixer until smooth.
4. Gradually add chocolate mixture, beating until combined.
5. In a small bowl, stir together flour and baking soda, slowly add to the chocolate mixture
and beat until smooth.
6. Spoon batter into the cupcake tin and bake for 15-20 minutes or until a toothpick inserted
into the center comes out clean.
7. Allow to cool for 10 minutes in the cupcake tin. Then, remove from pan and cool
completely on a wire rack
Irish Cream Frosting
1. In a large bowl, beat butter and cream cheese at medium speed until creamy
2. Add Irish cream and beat until smooth. Then, gradually add and beat in confectioners
sugar until smooth.
3. Spread or pipe onto the cooled cupcakes and top with a chocolate coin and sprinkles.
Enjoy!

We hope you have the best St. Patrick’s Day — with full bellies and high spirits! 🍻