• Thoroughly clean 2 quart jars or 1 two-quart jar. Sterilize in boiling water. Set aside to cool.
• In a sauce pan combine water, vinegar, sugar, salt, and spices and heat over medium heat until almost boiling. Reduce to low and allow to simmer while you prepare the sausages.
• Thinly slice the onion and any other peppers or veggies you might like to add to your pickled meat.
• Cut the sausages into about 2" pieces. With a sharp knife cut a slit into the section of meat but not all the way through. With a table knife spread a small amount of mustard in the cut followed by a few slices of onion or pepper.
• Place a layer of onion and garlic in the bottom of the jars. Using tongs carefully place the Utopenci in the jar alternating layers of sausages and onions.
• Carefully pour the brine into the jars making sure everything is covered. Be sure to spoon in the peppercorns and bay leaves.
• Allow to cool before placing a lid on the jars.
• Place in the fridge and allow to pickle for at least 6 days (longer is better). Serve with a hearty rye toast, some mustard, and of course a cold beer.

• In a large skillet with a well fitting lid or dutch oven, heat olive oil over medium high heat. When shimmering hot, add steak and lightly season with salt and pepper. Cook only long enough to brown all sides of the meat. Remove steak from pan and set aside.
• Add diced onions to the pan and cook until translucent stirring to prevent scorching (add more oil if necessary).
• Add garlic and stir. Cook for several minutes to bloom the garlic. Remove onions and garlic from pan and set aside.
• Reduce the heat to medium. Add butter. When melted add mushrooms and stir to coat with butter. Cook mushrooms until tender and the liquor is released.
• Sprinkle flour over the top of the mushrooms and stir to coat. Cook for about 5 minutes to eliminate the “flour” taste.
• Add back the steak, onions, and garlic.
• Pour entire beer into pan and add stock. Stir to mix. Add pepper and bundle of thyme, working it down into the liquid.
• Increase heat to medium high. Bring to a boil, stirring as mixture heats.
• Reduce heat to low and cover. Simmer covered for about 1½ hours. Stir occasionally. If mixture is becoming too dry add a little more stock. We want the mixture to be the consistency of a thick gravy.
• While mixture is simmering, boil water and blanch asparagus tips to bring out the color. Plunge in cool water to stop the cooking. If pearl onions are frozen, thaw while gravy is cooking.
• Uncover the pan and remove what is left of the thyme bundle with tongs. Add the pearl onions and the lemon juice.
• Position rack in the lower third of the oven and heat to 350° F.
• Allow mixture to simmer uncovered while oven is heating to reduce liquid. Keep an eye on the gravy, it should be rather thick but not dry.
• Adjust accordingly by adding more stock if too thick.
• If too thin, kick up the heat slightly to reduce, or if needed make a slurry in a small ramekin by mixing several tablespoons of corn starch with a teaspoon of cold water (this will prevent lumps). Using a spoon or your finger mix until all the corn starch is dissolved. Add a couple tablespoons of the hot gravy back in to the slurry and mix well. Pour the slurry mixture in to the pan and bring the pan back up to a boil stirring to combine. Gravy will thicken.
• Taste gravy and add salt or pepper if needed.
• Add asparagus to mushroom mixture, stir to combine.
• Roll out a pie crust and transfer into a deep pie tin or cast iron skillet.
• Pour mushroom gravy into the prepared pie shell. Cover pie with top crust and crimp edges. Brush the top with an egg beaten with 2 teaspoons of water. Using a sharp knife make slits in the top for steam to escape.
• Place pie on top of a parchment or foil lined baking sheet (just in case) and bake for 30 – 40 minutes or until top crust is golden brown.
• Allow to cool for at least 30 minutes before digging in, if you can hold the crowd back that long.

Serve

• For the perfect side dish, serve pie with a fresh spinach salad tossed in a light vinaigrette.

• Prepare desired amount of tater tots according to the instructions on the package. Baking them a little on the crisp side helps them hold up under the cheese.
• Place tots on a serving plate and cover with queso, giardiniera, bacon (if desired), and sprinkle with green onions.

Paddy Rolls

• Prepare all of the ingredients by dicing or shredding.
• Heat a large non-stick skillet over medium high heat. Pour oil into skillet, when hot add cabbage and onion and cook until onions are translucent.
• Add corned beef and cook stirring occasionally for about 5 minutes or until corned beef is hot.
• Remove pan from heat and transfer mixture into a mixing bowl to cool. Once room temperature add thousand island dressing and cheese. Toss to mix.
• Mixture is ready to use, or can be held in a covered container in the fridge for three to four days.
• When ready to make Paddy Rolls, heat oven to 400°F, (use convection if you have it).
• To assemble, place about 2 tablespoons of the corned beef mixture in the center of the egg roll wrap and fold into an egg roll.
• Moisten the flap of the wrapper and roll to close.
• Tip: Mix a bit of cornstarch with water to seal your egg rolls.
• Place egg rolls flap side down on a lightly oiled baking sheet.
• Brush lightly with olive oil or spritz with cooking spray. Be sure to get all sides.
• Place in hot oven for 10 – 12 minutes or until wrappers are golden brown.
• Transfer to a wire rack to cool slightly before serving.

Horseradish Sauce

• Mix all ingredients in a small bowl.
• Chill in fridge

Serve

• Serve with Thousand Island dressing and horseradish sauce for dipping.