Traditional recipes

Sausage and Brussels Saute recipe

Sausage and Brussels Saute recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This is the perfect dish to have during the cold winter months. Serve as a main or a side dish.

97 people made this

IngredientsServes: 4

  • 1 tablespoon rapeseed oil
  • 450g kielbasa sausages, sliced into 1.25cm pieces
  • 1 red onion, chopped
  • 400g baby Brussels sprouts, trimmed and cut in half
  • salt and ground black pepper to taste

MethodPrep:15min ›Cook:18min ›Ready in:33min

  1. Heat the oil in a large frying pan over medium-high heat. Add the sausages and onion. Cook and stir until onion is translucent, 8 to 10 minutes. Add the Brussels sprouts and cook 10 minutes more. Season with salt and pepper to taste.

Ingredients

Kielbasa are smoked Polish sausages and can be found in Polish delis. If unavailable, use Mattessons smoked sausage instead.

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Reviews & ratingsAverage global rating:(189)

Reviews in English (148)

Quick and easy. I halved the recipe for two and it worked fine. Based on previous experience with similar recipes I par-cooked the sprouts before adding them to the pan and I added some caraway seeds for a bit of extra flavour. A fried egg on top finished it off nicely.-28 Dec 2016

by mayflour

This is sooooo good--here's a little tip from an old German lady--It's ok to use 2-3 Tbs of water in place of the canola oil for cooking the kielbasa,(kielbasa is already greasy) onions, and brussel sprouts, just keep an eye on it and add more water as it evaporates--the onions will still sweeten up and carmelize cooked in water.-12 Feb 2008

by Jana

I have a slight variation of this dish, and use it as a main dish. Marinate the brussel sprouts, onions and kielbasa with the seasonings listed, but add chopped garlic and mushrooms. Bake in the oven until the brussel sprouts are to your liking. YUM!-09 Mar 2008


  • 1 pound (450g) Brussels sprouts, trimmed and halved (or quartered if very large)
  • 5 medium shallots, peeled and quartered
  • 1 lemon, thinly sliced into rounds, seeds discarded
  • 3 tablespoons (45ml) extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 3 medium cloves garlic, minced or grated
  • 1 1/2 tablespoons (20ml) Dijon mustard
  • 1 1/2 tablespoons (20ml) honey
  • 1 tablespoon (15ml) Worcestershire sauce
  • 3 teaspoons chopped fresh rosemary needles (from about 5 sprigs)
  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds 680g)
  • 4 large Italian sausages (about 1 1/2 pounds total), hot or sweet, cut into 2-inch lengths

Position rack in lower third of oven and preheat to 450°F (230°C).

Combine Brussels sprouts, shallots, and lemon with 2 tablespoons (30ml) oil in a 12-inch cast iron skillet. (Alternatively, you can use a rimmed baking sheet.) Season to taste with salt and pepper and toss to coat.

In a small bowl, combine garlic, mustard, honey, Worcestershire sauce, rosemary, and remaining 1 tablespoon (15ml) oil. Season with salt and pepper and stir to form a paste. Rub paste all over chicken. Nestle chicken and sausage pieces on top of Brussels sprouts.

Roast on lower rack until Brussels sprouts are browned and tender and an instant-read thermometer inserted into coolest part of the chicken registers at least 165°F (75°C), 25 to 30 minutes. (If chicken and sausage are done before sprouts have browned enough, you can transfer the meat to a plate and let the vegetables finish in the oven recombine before serving.) Serve.


Cold Weather Cookout – Grass-Fed Beef Sausage & Brussels Sprouts

So, you’re heading to a cabin with family and friends to enjoy all the winter wonderland has to offer! Your days will be spent snowshoeing, skiing, and making snowy ammunition for an epic snowball fight. While you want to enjoy good food, you don’t want all the fuss and definitely don’t want all the junk. You want something high in protein and healthy fats, focused on beneficial carbs and low in sugar. Ideally, it’ll be portable because you have adventuring to do, and it needs to be the kind of recipe that the adults can enjoy, and the kids will actually eat. That should be easy, right?! Well, we’ve got a foolproof formula for creating delicious, nutritious and balanced meals that the whole family will love – so you can get back to your winter adventure that much quicker.

Start with high-quality protein that’s quick to prepare, like our 100% Grass-Fed Beef Sausages, Breakfast Sausage or Hot Dogs, then mix in your favorite veggies and roast, sauté or grill to perfection! With nine different varieties of 100% Grass-Fed Beef Sausage, three varieties of 100% Grass-Fed Beef Breakfast Sausage Links, and a classic 100% Grass-Fed Beef Hot Dog & Mini Hot Dogs, it’s easy to switch up the flavor combinations and create delicious meals time and again. As Teton Waters Ranch 100% Grass-Fed Beef Sausages, Breakfast Sausage and Hot Dogs are all pre-cooked, they’re a quick-and-easy way to get dinner on the table in no time.

Give this foolproof cooking method a try with these flavorful Paleo 100% Grass-Fed Beef Sausage Sautéed with Brussels Sprouts!

Give it a try with this flavor combination that’s also ridiculously easy to make – Grass-Fed Beef Sausage & Brussels Sprouts with pickled red onions. It’s a paleo recipe that packs in the protein from our dinner sausage, and those Brussels sprouts are a good source of fiber and antioxidants! It’s just a handful of vibrant, whole food ingredients, that’ll keep you full and energized. We’ve even included instructions to quick-pickle red onions in apple cider vinegar!

We’re all about choosing better for you food options, and believe that grass-fed beef is an excellent option for those looking for a cleaner red meat, but it’s not the only benefit of our 100% Grass-Fed Beef! When cattle spend their entire lives on pasture, they actually fertilize while they graze. This multi-tasking process is responsible for improving the health of the soil and creating an environment for native grasses to flourish, it also pushes carbon back into the earth so, when you choose to purchase Teton Waters Ranch 100% Grass-Fed Beef, you’re putting your money towards something bigger and choosing to be better for the planet.

Get the Whole30 recipe for 100% Grass-Fed Beef Sausage Sautéed with Brussels Sprouts for your next cold weather cookout!

Paleo 100% Grass-Fed Beef Sausage Sautéed with Brussels Sprouts


One Pan Brussel Sprout and Sausage Skillet

This dish has been a favorite in our house for years now. As soon as I start seeing bunches of brussel sprouts pop up at the market, I add it to the meal plan. It offers up a healthy serving of protein and vegetables, takes less than 30 minutes to make and only uses one pan! #winning

I actually posted it a looooooonng time ago with a really embarrassing picture (that I am shamefully NOT going to link up) but I decided now would be a good time to bring it back…in natural lighting. )

It’s one of those meals that is so easy it’s not really a recipe, more like a good idea, but we love it the same. And you can use vegan sausage or real sausage (hopefully certified humane!) to satisfy any kind of diet. As a vegetarian, I personally prefer Field Roast’s Smoked Apple Sage Sausage. The flavor is incredible and it pairs perfectly with brussel sprouts!

I usually like to make this meal during the week since it’s so quick and easy. It’s as simple as warming a little bit of olive oil in a large skillet then cooking the sausage for about five minutes on each side until they’re golden brown.

Meanwhile you can work on washing and slicing the brussel sprouts so they’re ready to go. I’m a big fan of eating them this way. I like to cook them so that they still have a little crunch to them. The texture is addicting!

After that, transfer the sausages to a plate lined with a paper towel and then use the same skillet to saute the brussel sprouts. At this point I like to add walnuts and a sprinkle of brown sugar but you can whatever kind of nut or seed you like.

Then add the sausage back to the mix, stir until thoroughly heated and boom! Dinner is served.

It might seem like a weird combination but trust me, it works. I’m confident that even this pickiest of eaters would enjoy it too.

I used to be one but that’s because my mom served them to me frozen and boiled. Gahrosss. Thankfully I saw the light at the end of the fresh produce section and now I can’t get enough.


BRUSSELS SPROUTS WITH ITALIAN SAUSAGE

I am back with another 15 minute recipe today. Yes, this meal is made with Brussels sprouts. I know many people don’t like Brussels sprouts but those who do, should definitely give this easy meal a try. Luckily we live very close to our business and lots of times we run home for a quick lunch with the hub. I made this meal and we literally licked all of our fingers. I don’t remember that I’ve always been a huge fan of Brussels sprouts but I spot them on the shelves in the grocery stores all the time ( they looks kinda cool) and I attempt to buy them and make something yummy with them. Brussels sprouts lightly sauteed and mixed together with a tasty sausage, onions and garlic, roasted to perfection is heavenly.

Brussels sprouts have an excellent level of vitamin C so be sure to included it in your diet.


Italian Sausage & Brussels Sprouts Skillet

Italian Sausage & Brussels Sprouts skillet is a must make. I am getting ready to jump back onto the KETO bandwagon and this will be on my food plan for sure.

Skillet Meal in NO Time

One of the best things about this one skillet recipe is how quick it comes together…in 30 minutes you can have dinner on the table. The sausage cooks down and gives you just enough grease to sauté the shaved sprouts in, and it adds a TON of flavor to the dish s well.

I purchase my brussels sprouts already shaved which saves a TON of time, if you cannot find them already shaved then it will take you a bit longer but not too much. If you do not want to shave them you don’t have too, just adjust cooking time to make sure the sprouts are cooked through.

KETO & Non-KETO Friendly!

Like I mentioned before this will be on my menu plan for when I jump back onto the KETO train, but the beauty of this dish is those in your life who are not KETO will still LOVE it. My mom has never been a big fan of brussels sprouts but she LOVES, LOVES, LOVES this dish. She has asked me to make it several times. This is another sprout recipe she is a fan of.

For the sausage I typically use a traditional Italian sausage but you could hot sausages or regular breakfast sausage if you would like. You could even use ground chicken, pork or even bacon in the dish. If you choose a leaner meat you might have to add in some olive oil before you sauté the sprouts.

Cheese … Please

The cheese is one of my favorite parts of this dish. I love the extra richness it adds to the sprouts and the sausage. I went with an Italian blend cheese but you use all mozarella or parmesan if you would like.


Reviews ( 2 )

Actually Peter, the brussel sprouts have enough natural sugar that when heated over this temperature in a large skillet they do indeed caramelize. I found 4 minutes was pretty dead on when I made this last night. Also, sausage out of the casing and broken up as indicated, will brown as well if it is stirred swiftly on the pan. A large skillet is the key to allowing all the pieces of the food come in contact with the heat. Did you even attempt to make this or just pass judgement upon reading?


Sausage, Cauliflower and Brussels Sprout Hash

This recipe would be a perfect Thanksgiving side dish for those looking for a stuffing substitute. The flavor from the meat flavors the vegetables and everything comes together in a delicious mixture.

Ingredients

  • 1 tablespoon olive oil
  • 1 package Joburg Sausage, any flavor
  • 1/2 head cauliflower cut into small chunks
  • 2 cups diced brussels sprouts

Preparation

1. Set a large saute pan over medium heat and add olive oil.

2. Cut sausage into small dice and add to pan. Brown well and remove to a plate.

3. In the same pan add cauliflower and brown and remove to plate with sausage.

4. Add Brussels sprouts to pan and saute until browned, then add cauliflower and sausage back to the pan. Mix and saute and taste for seasoning, if desired add salt and/or pepper. Once hot and well mixed serve.


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Grage Parisi is a cook, writer, and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.


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