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Summer Sausage with Brussels Sprouts

Summer Sausage with Brussels Sprouts

Halved Brussels sprouts roasted until golden and tender, tossed with sliced summer sausage and crispy bacon in a skillet for a smoky, savory one-pan dinner.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Course Dinner
Cuisine American
Servings 4 Servings

Equipment

  • Large Skillet used to sear the sausage and finish the dish on the stovetop
  • Baking sheet used to roast the Brussels sprouts in the oven
  • Cutting board used to halve the sprouts and slice the sausage
  • Chef's knife used to prep all ingredients
  • Tongs used to toss the sprouts during roasting and combine ingredients in the skillet

Ingredients
  

  • 1½ pounds Brussels sprouts trimmed and halved (680 g)
  • 2 tablespoons olive oil 30 ml
  • ½ teaspoon salt 3 g
  • ¼ teaspoon black pepper 0.5 g
  • 8 ounces summer sausage sliced into rounds or half-moons (225 g)
  • 4 strips thick-cut bacon cut into small pieces (about 120 g)
  • 1 medium yellow onion thinly sliced (about 1 cup / 150 g)
  • 2 cloves garlic minced
  • 1 tablespoon whole grain mustard 15 g
  • 1 teaspoon apple cider vinegar 5 ml
  • 1 teaspoon brown sugar 4 g
  • ¼ teaspoon smoked paprika 0.75 g

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with foil.
  • Toss the halved Brussels sprouts with olive oil, salt, and black pepper, then spread them cut-side down in a single layer on the prepared baking sheet.
  • Roast for 20 to 22 minutes, until the cut sides are deeply golden and the outer leaves are slightly crisped. Do not stir during roasting.
  • While the sprouts roast, cook the bacon pieces in a large skillet over medium heat for 4 to 5 minutes until crispy, then remove to a paper towel-lined plate, leaving the fat in the pan.
  • Add the summer sausage rounds to the skillet and cook for 2 minutes per side until the edges are browned and slightly caramelized. Remove and set aside with the bacon.
  • Add the sliced onion to the same skillet and cook over medium heat for 5 to 6 minutes, stirring occasionally, until softened and beginning to caramelize.
  • Add the garlic and cook for 1 minute, stirring.
  • Stir in the whole grain mustard, apple cider vinegar, brown sugar, and smoked paprika, mixing until the onions are coated.
  • Add the roasted Brussels sprouts, sausage, and bacon to the skillet and toss everything together over medium heat for 1 to 2 minutes until warmed through and well combined.
  • Taste and adjust seasoning, then transfer to a serving dish or serve directly from the skillet.

Notes

  • Cut the Brussels sprouts as evenly in half as possible. Uneven halves cook at different rates and some will overcook before others are done.
  • For maximum caramelization on the cut side, do not stir the sprouts during roasting. Let them sit undisturbed the entire time.
  • Any smoked or cured sausage works in place of summer sausage: kielbasa and andouille are both excellent swaps.
  • Add a pinch of red pepper flakes with the garlic for a mild background heat.
  • Leftovers reheat well in a skillet over medium heat with a splash of water to loosen. The sprouts will soften further on reheating.
  • Macros estimate (per serving, based on 4 servings): Calories ~420 | Protein ~22g | Fat ~30g | Carbs ~18g
Keyword brussel sprouts, summer sausage
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