Irish Stew Sausage
Beef – 2lbs
Lamb – 1lb
Onion, diced – 1
Garlic, diced – 1 Full Bulb
Potatoes, diced – 170g
Kosher Salt – 40g
Black Pepper – 9g
Parsley – 3g
Thyme – 3g
Curing Salt – 6g
Milk Powder – 56g
Guinness – 200ml
Season and cook potatoes, onions, and garlic until ½ done (just to soften and build flavor)

Irish Whiskey Mustard
Cornstarch – 1 TBSP
Sugar – 2 TBSP
Mustard, ground – 2 TSP
Salt – ½ TSP
Water – ¾ Cup
Irish Whiskey – ¼ cup (feel free to adapt the water/whiskey ratio, just end up with 1 full cup)
Butter – 1 TBSP
Apple Cider Vinegar – ¼ Cup
Egg Yolks, beaten – 2
Combine all dry ingredients and add water/whiskey.
Stir over low until it thickens and boils.
Remove from heat. Add Butter and Vinegar.
Beat a little hot mix into the egg yolks, then add yolks to the pan.
Cook slowly, stirring, until thickened slightly.