Sautéed Brussels Sprouts With Sausage and Pickled Red Onion Recipe (2024)

I served it over linguine with some garlic olive oil, and wow!

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.

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.

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.

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.

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!

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!

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'

mashed potatoes or polenta?

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.

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.

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)

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.

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.

Excellent. Deglazed the pan with some water after stirring the Brussels sprouts the first time. The steam helped make sure the sprouts cooked through.

Excellent.

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.

We didn't have red wine vinegar (how could that be?), so we used a balsamic fig vinegar instead, and it was still delicious.

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.

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!

Excellent combination of flavors. I covered the pan for a few minutes to soften the sprouts a bit. Served with some black rice.

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.

Wonderful - paired well with a classic risotto.

Added the onions and vinegar during the last 8 minutes cooking the sprouts to cook them a bit and deglaze the pan.

Used good jarred tuna added a bit of peppers and mushrooms over linguine

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.

OK, but spice overwhelmed the Brussels sprouts.

I used chorizo instead of sausageno parsley

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.

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.