Sautéed Brussels Sprouts With Sausage and Pickled Red Onion
- Total Time
- 30 to 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small red onion, peeled and cut into ⅛-inch slices
- 1tablespoon red wine vinegar
- Kosher salt and black pepper
- 3tablespoons olive oil
- 1pound Italian sausage (hot or sweet), casings removed
- 1½pounds brussels sprouts, trimmed and halved
- 1cup flat-leaf Italian parsley, tender leaves and stems (about ½ bunch), roughly chopped
Nutritional analysis per serving (6 servings)
336 calories; 26 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 15 grams protein; 501 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.
- Step 2
Heat 1 tablespoon oil in a large skillet (at least 12-inches) over medium–high heat. Add sausage, using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally, until sausage is cooked through, browned and crispy, 8 to 10 minutes. Using a slotted spoon, remove sausage from skillet, leaving any fat behind. Set aside.
- Step 3
Add remaining 2 tablespoons olive oil to the skillet along with brussels sprouts. Season with salt and pepper and shake skillet so that most of the sprouts land cut-side down, turning some over with a fork, if necessary. Cook, without stirring, until brussels sprouts are well browned on one side, 5 to 8 minutes. Shake skillet to continue to brown sprouts all over, another 5 to 8 minutes. Add sausage back into skillet and stir to combine.
- Step 4
Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.
Private Notes
Comments
I served it over linguine with some garlic olive oil, and wow!
This tasted very good. I will try it again. I am considering adding some cannelloni beans (canned) to it the next time. Several comments: 1) cooking the Brussels sprouts in one batch is difficult - my larger fry pan is not that large to have them all down on their flat sides. I did two batches. 2) I added some garlic. If you do add with the sausage not with the Brussels sprouts. I also accompanied this with broccoli slaw with Cilantro-Lime vinaigrette from Stonewall Kitchens.
Delicious. I used 2 spicy Italian chicken sausages and one sweet pork sausage. I used some onion and garlic in the pan to add flavor to the sausage. I didn’t cook the Brussels sprouts as described . I pre roasted them to blistered and crispy , and then just folded them into the sausage as it finished cooking. ( spread the halved Brussels sprouts on a roasting pan face side down with olive oil, salt and pepper, roast at 425 for 25/30 minutes) Also added a can of Cannelini beans.
I pickled the red onion for much longer and think that helped a lot. I also found that there wasn’t much seasoning instructions so I seasoned more along the way— this was necessary. Adding red pepper flakes was a must for me.
Crispy Gnocchi and Parmesan round this out perfectly. Excellent recipe.
I’m wondering if anyone has tried making this ahead? Does it reheat well? Thanks!
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