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Happy St. Patrick’s Day!

Here in McCuetopia, you never sausage Irish delights!

If you’re looking for some fun and tasty treats for St. Patrick’s Day, you’re in luck.

St. Patrick’s Day holds a special place in our hearts. No, not because we’re Irish, we’re of German descent…which I guess makes us Germexan? Texerman? Whatever, the point is we’re not Irish, but we do love firing up the grill for a Texas twist on some Irish eats!

If you’ve ever had truly authentic Irish food, you may have noticed it lacks the kick we generally associate with Texas fare. (We didn’t call it bland!) So, we’ve taken the liberty of doing it up Meyer’s style for all y’all ‘Cuetopians out there!

Cabbage and Sausage Cowboy Casserole



  1. Heat oven to 400°. Slice the cabbage ½ inch thick. Place ⅓ of the cabbage in a Dutch oven or casserole.
  2. From each sausage, trim one end and, starting at the other end, squeeze to remove the meat from the casing.
  3. Arrange half the sausage on top of the cabbage. Press firmly. Top with half the remaining cabbage and all the remaining sausage and press again. Spread the remaining cabbage over the sausage. Cover with foil and bake until the cabbage is tender, about 1 hour and 40 minutes. Remove from oven.
  4. Let stand for 5 minutes. Meanwhile, in a small bowl, combine the sour cream and horseradish or mustard. Slice the casserole into wedges and serve with the sour cream mixture.

Irish You Were Texas Sausage Rolls



  1. Preheat oven to 450° F
  2. Put the ground beef, sausage, grated onion, garlic, sauces, Panko, salt and pepper and one of the eggs in a big bowl. Mix well with your hands. The consistency should be the same as that of meatballs.
  3. Cut each thawed pastry sheet in half. Take a handful of meat, make a sausage as long as the long side of the half pastry sheet and place it towards one of the edges. Brush the edges with some beaten egg. Roll up the sausage roll leaving the ends open. Cut the roll into three equal parts. Score the tops diagonally with a sharp knife and brush them with the remaining beaten egg.
  4. Bake in a preheated oven for the first 10 minutes, then reduce the heat to 350ºF and cook for another 20 minutes.
  5. Pair with a Shiner or Harp Lager and enjoy!

Bang Bang Bangers and Mash


  • 6-8 Meyer’s Jalapeño & Cheese Texas Sausages
  • 2 Tablespoons butter, separated
  • 1 large onions, sliced thin
  • 1 bottled beer (Shiner, of course)
  • 1 Tablespoon flour
  • 2 Tablespoons Worcestershire sauce
  • 1/2-1 cup chicken stock or beef stock
  • 2 pounds red skinned potatoes
  • 2 Tablespoons butter
  • 3-4 Tablespoons whole milk
  • 1 Tablespoon whole grain mustard
  • 3/4 cup shredded Dubliner cheese


  1. Chop the potatoes into large chunks and place in a pot. Fill the pot with water until it covers the potatoes. Add a large pinch of salt. Cover the pot and bring to a boil. Once boiling, remove the lid, lower the heat, and simmer another 10 minutes, until fork tender.
  2. Drain the potatoes and add the butter and milk. Smash the potatoes will a potato masher (or a large spoon or ladle). Once you’ve reached the desired rustic consistency, stir in the cheese and mustard. Salt and pepper to taste.
  3. While the potatoes are boiling, add 1 Tablespoon of butter to a large skillet over medium-high heat. Place the sausages into the skillet, allowing them to make contact with the skillet first, then add the sliced onions. Brown the “bangers” and onions for about 10 minutes. Add the beer and allow it to reduce for another 10-12 minutes, stirring occasionally.
  4. Mix 1 Tablespoon of softened butter with 1 Tablespoon of flour together. Remove the bangers and mix the butter mixture into the beer reduction. It should thicken instantly. Now add the Worcestershire sauce and stock to thin out the gravy to your desired consistency. Salt and pepper to taste.
  5. Serve the bangers over the mash, topped with gravy.

Enjoy these delightfully meaty dishes and be sure to check back for more BBQ recipes that’ll have you hollering for more.

Happy St. Patrick’s Day!

Sláinte, Y’all!

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