Serves 3 – 6 Ingredients:
  •   3 Country Hearth Sourdough English Muffins, split and toasted
  •   1 16-oz kielbasa sausage ring
  •   6 large eggs
  •   4 tablespoons Irish butter, divided
  •   2 tablespoons flour
  •   1/2 teaspoon dry mustard
  •   1/4 teaspoon garlic powder
  •   1/4 teaspoon smoked paprika
  • 1 teaspoon Worcestershire sauce
  •   ½ cup whole milk
  • 1 cup Irish stout beer
  •   1 ½ cups shredded sharp Irish cheddar
Directions: Make cheese sauce by melting 2 tablespoons butter in a saucepan. Whisk in flour and cook for a minute until bubbly. Add in mustard, garlic powder, paprika and Worcestershire. Slowly whisk in milk until smooth, then add the stout. Cook until hot and bubbly. Whisk in cheddar until cheese melts and sauce is smooth. Keep warm Cut sausage ring into 6 equal pieces. Butterfly each piece by cutting lengthwise, not cutting all the way through. Heat a large skillet over medium heat. Cook sausage pieces on each side until just starting to turn brown. Set aside. Heat another skillet over medium heat. Melt remaining butter. Cook eggs over easy. Top each muffin half with sausage, egg, and cheese sauce. Garnish with a sprinkle of paprika if desired.