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.
Very flavorful, but ate dry. Also, someone else mentioned oven roasting the brussels sprouts and that was perfect.
This dish was basically tasteless and not worth the effort.
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.