sausage biscuit skillet with guinness
Sausage Biscuit Skillet with Guinness is a flavor packed and easy-to-make one pot dinner that will please everyone at the table.
A couple of weeks ago, I was at the grocery store and perusing the sausage selection, as one does. Yes, I realize that sounds bizarre, but I had in my mind that I wanted to create a St. Patrick’s Day version of my sausage stuffed mushrooms using Guinness in place of the rum but I had no idea what type of sausage to use.
There’s Polish Sausage, Italian Sausage and Chorizo but what in the world would I use for an Irish inspired dish? Well, I came across a pack of sausage links called “Irish O’Garlic” and I just giggled. First of all, I totally question the authenticity of it’s Irish-ness, but authentic or not, I love me some garlic so it sounded superb.
I had myself a winning sausage!
Fast forward a few days that were filled with procrastination and changed plans. Needless to say, no stuff mushrooms had been made. Come Wednesday, I needed a dinner idea more than I needed an appetizer plan, so I decided to scrap the idea and use my stuffed mushroom ingredients to make a full-on main course.
I did a quick once over my ingredients and figured it would be a pretty decent idea to through everything in a skillet, create a Guinness based gravy top it off with some sort of bread/pastry/crust and call it a day.
Well, this was the best make up meal I’ve made in a long time and boy was it a true make up. I had less than an hour to come up with a plan and get it on the table. As a side note, having swim lessons, soccer and piano lessons as weekly after school activities are starting to take it’s toll on me. But that’s a story for another time.
I love to make up recipes on the fly with very little planning, but sometimes these spur of the moment meals result in weird combinations. Not always successful by any means. Luckily, this time, I had a success.
This Sausage Biscuit Skillet dinner that’s filled with sausage, mushrooms, potatoes and carrots is hearty and filling. The flavorful and savory Guinness gravy is lip smacking good and totally got me in the mood for St. Patrick’s Day.
Plus, I am always on board for Guinness, it’s my total favorite.
At one point I considered topping this dinner with a puff pastry crust, which I’m sure would be rocking, but I didn’t have time to thaw out my frozen puff pastry. Like I said, this was a last minute meal. And yes, I need to get my act together a bit.
Well, puff pastry or no puff pastry, this quick and simple drop biscuit was a fantastic alternative and honestly, is maybe even better fit for this rustic and casual dinner.
If we’re being completely honest and I’m sharing all of my ill planned dinners and mismanaged cooking time I might as well admit that I’m not a huge fan of corned beef. Some years feel obligated to make it for St. Patrick’s Day but this year, I think I’ll make this Sausage Biscuit Skillet. It’s faster and more my style. Plus, the kiddos loved it, too.
Especially the biscuits on top. Who can blame them?
More St. Patrick’s Day/Irish Inspired Recipes:
- Vanilla Mint Milkshake
- Mini Reuben Toasts
- Irish Coffee Granita
- Irish Coffee Affogato
- Irish Beef and Vegetable Hand Pies
Sausage Biscuit Skillet with Guinness Recipe
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Preheat oven to 425 degrees.
Heat oil in a large cast iron skillet or other oven safe skillet. Cook sausage, breaking up with a wooden spoon, until browned and a bit crispy in spots. Remove from skillet and drain on paper towel lined plate.
Leave 1 tablespoon of fat in skillet and discard any extra. Add carrots, potatoes, onions and garlic to the skillet and cook until veggies are starting to become tender and potatoes are beginning to brown, about 3-5 minutes. Add mushrooms and cook, stirring for about 2 more minutes.
Pour in Guinness and bring mixture to a simmer. Allow veggies to continue to simmer in the Guinness for 5 minutes or until tender and just about cooked through. In a small bowl, whisk together 1/2 cup of water and flour to create a slurry. Pour slurry into skillet and stir. Add sausage back to the skillet and simmer until mixture becomes thick and gravy like. Stir in Worcestershire sauce and season with salt and pepper to taste.
Drop biscuit mixture (see notes below) in heaping tablespoons over the top of the skillet (about 6-7 biscuits) and bake for 12-15 minutes or until mixture is bubbling and biscuits are golden brown.
Mix 1 cup of all purpose flour, 1 1/2 tsp baking powder, 1/4 tsp cream of tartar, and 1/8 teaspoon kosher salt in a medium bowl. Pour in 1/4 cup melted unsalted butter and 1/2 cup of whole milk and stir until dry ingredients are moistened. Fold in 2 Tbs shredded cheddar cheese and 1 tbs chopped parsley. Use biscuit dough to top sausage mixture as directed.
Biscuit recipe adapted from All Recipes
This is all kinds of delicious.
Necessity breeds genius, and this is an example of just that! My afternoons are a lot like yours, so I can relate…. If only every in the fly meal turned out like this!
Yes! I feel like I run around like a crazy person between the hours of 3 and 7:30 (when the kiddos go to bed) trying to get homework done, food made, everyone where they need to be all while still trying to squeeze in some quality family time. I’m afraid as they get older, it’s just going to get harder! Thanks for stopping by, Liren!
Definitely a good choice with the drop biscuits, I think rustic is always better. This looks fabulous!
Thanks, Nicole! Yes, everyone was loving the biscuits (me, too!) 🙂
Boy does this ever sound spectacular, Em! I would love to dig into that!
Love all of the flavors in this!
Recipes born from spontaneity, prepared on the fly, and without over thinking it can be true gems. Such is the case here, Emily! Pined for inspiration and posterity.
This look so comforting-delicious! I especially want/need those biscuits on top!
Pingback: Weekly Wants | Spache the Spatula
Pingback: Irish Affogato - Jelly Toast
I just wanted to thank you for a delicious recipe! I made this on St. Patrick’s Day for dinner and it was a big hit. Finished off dinner with Irish Cream Frosted Brownies and all our Irish Eyes were smiling!
hi Mary! I am so very happy that you and your family loved this for St. Patrick’s Day! I am loving the sound of your Irish Cream Frosted Brownies, I will be needing to try something like that 🙂 Thanks so much for stopping back! ~Emily
I saw this on Pinterest and having already decided we were having ‘something sausagey’ for dinner decided to whip it up. I adapted a few things to use up what I had but popped to the corner shop for a can of Guinness!
Absolutely delicious, I’ll definitely be making it again 😀
The drop biscuits were delicious – a cross between our (UK) savoury scones and dumplings (dumplings being made with suet and the more traditional thing to have with stew) both my kids have already asked me to make them again.
So yeah, thanks for a great recipe – a definite hit in this Yorkshire household 😀
Hi Claire ~ I can’t tell you how happy it makes me that you made the recipe and that you loved it! Thank you so much for taking the time to stop back, I really and truly appreciate it! ~Emily
Oh my goodness, this looks so amazing!
This is gorgeous! I just discovered your blog via FoodieCrush… love it! I look forward to following your culinary adventures!
Thanks so much, MB! This has actually become a recipe I’ve made over and over – I swear overtime it’s a bit different. I love recipes that can be easily adapted to what you have on hand. I’m so glad you stopped by! ~ Emily
Pingback: Vanilla Mint Milkshake - Jelly Toast
Pingback: To the Irish! |
These tasted great. I made the drop biscuits, but served them on the side. I did use 1/2 Tbls parsley and 1/2 Tbls chives. I topped the sausage stew with a firm potato mesh…aka shepherds pie sort of thing. I also added some parsley and chives to the potatoes. Had some Irish over and it was a hit. Thanks for a easy fun recipe.