Best Italian Sausage And Brussel Sprouts Dinner Recipes

Italian Sausage and Brussel Sprouts Dinner image

Provided by Morgan Lewis

Time 1h15m

Number Of Ingredients 12

Steps:

1. Boil half a package of macaroni in well salted water, drain, set aside to dry a bit, mix in butter Cook 3 strips of bacon crisp, remove from pan Add 4 hot italian sausages and fry in bacon fat til done, remove and allow to cool, slice Meanwhile dice half a white onion, clean and slice brussel sprouts lengthwise, add to a big bowl toss with salt, pepper, red chili flakes and chicken bullion powder if desired (if skipping the bacon then this would be the moment to add olive oil) add all to meat drippings in pan and stir, covering all in fat or oil turn heat up to medium high and don't move them around
2. Once they start to char stir them and turn heat down Cook til brussel sprouts are almost tender Dice up one large heirloom tomato or hot house and add to pan, cover and cook til it breaks down and the brussel sprouts are really tender and have soaked up some tomato juice
3. Add sausage and bacon back to skillet Stir all together To plate, place a few spoonfuls of pasta in a bowl and place skillet mixture on top Top with cheese if desired

Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard image

Provided by Ali Slagle

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 pound fresh sausage, such as sweet or hot Italian, or bratwurst
1 pound brussels sprouts, trimmed and halved lengthwise
1 pound small potatoes, like baby Yukon gold or red potatoes, halved
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
4 teaspoons honey
1 tablespoon Dijon mustard
1 tablespoon yellow mustard seeds (optional)
1/4 cup almonds or walnuts, chopped (optional)

Steps:

Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.