By Alison Roman
- Total Time
- 30 to 35 minutes
- Rating
- 5(1,363)
- Notes
- Read community notes
There’s a special place at the dinner table for anything cooked in bacon or sausage fat, but brussels sprouts pair especially well with that kind of smoky, fatty flavor. Caramelized in sausage drippings, the sprouts stay lighter than expected thanks to some quickly pickled red onion and lots of fresh parsley.
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Ingredients
Yield:6 servings
- 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
Ingredient Substitution Guide
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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Step
1
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.
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.
Ratings
5
out of 5
1,363
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Cooking Notes
Carajo
I served it over linguine with some garlic olive oil, and wow!
MikeM
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.
Linda
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.
KatM
To make a one-pot meal, I added some leftover cooked cubed potato at the end of cooking the sprouts. My sausage was not very fatty, so I deglazed with red wine. Delicious and easy.
Sandy
This was awesome, all I did to make it more "me" was use both spicey and sweet chicken sausage. I added red quinoa for fiber and texture, and topped with fresh grated parmesan reggiano.
Wragetz
1. Pickle the red onion for at least 6 hours (use balsamic vinegar).2. Let sprouts swim in cold water for at least 1 hour.3. If sausage is mild add some smoked paprika to the meat and a minced garlic clove at last 2 minutes of browning.4. Don't be afraid of dark brown surfaces on sprouts, if fresh they won't turn bitter. Deglaze with wine and water at the last 3 or 4 minutes and cover to soften.5. Boil some potato wedges in rosemary and garlic water and add to the dish – perfect!
Tophuh
Didn't have the red onion so I substituted shallot. Otherwise, I followed the recipe and will DEFINITELY make this again. Simple and satisfying and open to variation (as others have shown). I read one comment that the vinegar in this dish doesn't allow it to be paired with wine. But beer goes perfectly!
Max Canady
Great recipe. Very tasty. I used top quality Italian fennel sausage and added peperoncino. HOWEVER: this recipe is a WINE KILLER. The vinegar in the red onion make the dish incompatible with any wine. Just sayin'
Dunya
mashed potatoes or polenta?
Sharon
We made it a one sheet pan meal: first browned the cut sides of the sprouts on the lowest shelf on Roast then crumbled Italian chicken sausage meat on top and moving to top shelf. We added more vinegar (as well as garlic and more onion)to the pickling mix and actually thought the onion flavor a bit too muted. Nice fresh flavor - great summer meal.
MFP
This dish is excellent! Make it with hot Italian sausage, deglaze with a little water or stock after the sprouts have browned, top with some parm. So good! New fixture in the rotation.
Sheila
This dish is excellent! Make it with hot Italian sausage, deglaze with a little water or stock after the sprouts have browned, top with some parm. 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)
Brkln.df
Browning/charring the Brussels sprouts is imperative! If you don't, they're just... blah. That the reason this dish wasn't exciting for you.
Emily
Served with a little bit of rigatoni -- so delicious. This is a hearty meal that cooks up quickly, and has great depth of flavor. I usually roast my Brussel sprouts, but browning them in a skillet (cast iron, for me) provided nice browning, while maintaining the brightness of the leaves and keeping a nice toothiness to the sprouts.I would probably add more pickled onions next time, because, well, pickled onions.
Suzanne M
Excellent. Deglazed the pan with some water after stirring the Brussels sprouts the first time. The steam helped make sure the sprouts cooked through.
QUAASAM
Excellent.
cvillecook
This was a great, easy, quick dinner. Like others. I deglazed the pan with a little water after the initial browning of the sprouts. I always keep picked red onion in the fridge, but I also used some wild leek and dandelion sauerkraut I had from the local farmers market. Next time I’ll add some roasted potatoes.
Jay
We didn't have red wine vinegar (how could that be?), so we used a balsamic fig vinegar instead, and it was still delicious.
Rhoda
Super easy and fast to make! I used a chipotle chicken sausage and added some chili seasoning to the brussel sprouts. I plan to add in beans or a pasta the next time i make this.
Ashley
What a delicious and easy meal. We did try with melbac to drink, and it wasn't bad like other comments made it seem. Maybe it depends on the type of wine you try to drink with it? Will be making again. Great, yummy flavors!
LindaL
Excellent combination of flavors. I covered the pan for a few minutes to soften the sprouts a bit. Served with some black rice.
Christine
The first time I made this recipe I used high quality pork sausage and it came out fantastic. The second time I used traditional turkey Italian sausage to be healthier and it lacked the same great flavor. Go with the high quality pork sausage.
Vanessa
Wonderful - paired well with a classic risotto.
Janet
Added the onions and vinegar during the last 8 minutes cooking the sprouts to cook them a bit and deglaze the pan.
add dijon mustard, plenty
Used good jarred tuna added a bit of peppers and mushrooms over linguine
John Campbell
My wife can't eat raw onion, so I dumped the onions and vinegar into the pan for the last minute or two. I don't think it hurt it much. This is a terrific recipe.
DP
OK, but spice overwhelmed the Brussels sprouts.
Gigi
I used chorizo instead of sausageno parsley
Lisa
I used chorizo, because I already had cilantro that needed to get used up and I thought that would pair better. Definitely an easy and tasty dish.
Haley
This is my favorite quick meal of all time and one of the only recipes I’ve cooked over and over again. I add orecchiette pasta at the end when the sausage is added back in and it’s delightful. Limited ingredients < 30 mins of cook time? Genius.
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