Best Italian Sausage And Brussel Sprouts Dinner Recipes

ITALIAN SAUSAGE AND BRUSSEL SPROUTS DINNER

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

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.

SAUTéED BRUSSELS SPROUTS WITH SAUSAGE AND PICKLED RED ONION

Steps:

• Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.
• 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.
• 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.
• Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.