Fresh Brussels sprouts enhance flavor in sausage dish
Fresh Brussels sprouts have always intimidated me just a little. I guess it has to do with the Army-size green globs that I was served as a small child. I was told, “They are good for you, eat them.” Those, of course, were frozen, then overcooked, and they had none of the lovely attributes of fresh brussels sprouts – not even the shape.
I’ve been experimenting with brussels sprouts every chance I get by buying a handful at the grocery store and trying new cooking techniques. For the colder months, I love roasted sprouts with walnuts, grapes and apples, which you can find on kitchenscoop.com.
But in the temperate weather of fall, I like Sauteed Sprouts With Chicken Sausage and Fingerling Potatoes.
You can use any type of sausage for this recipe, but chicken sausage tastes especially right with the sprouts.
This easy weeknight dinner goes together in less than 20 minutes from start to finish. Enjoy!
– Sauteed Sprouts with
Chicken Sausage and Fingerling Potatoes
– Spinach salad
– Green iced tea
Sauteed Sprouts with Sausage and Fingerling Potatoes
Start to finish: less than 20 minutes
Yield: 2 servings
2 teaspoons extra-virgin olive oil
1 small onion, sliced in thin strips
2 links (about 3 ounces each) chicken sausage, or sausage of choice
6 ounces brussels sprouts (about 8 medium-size)
4 ounces fingerling potatoes
1/4 cup dry white wine
1 tablespoon Dijon mustard
3 tablespoons 1 percent milk
In a medium skillet, heat oil over medium. Add onion and stir and cook for 3 to 4 minutes or until onion is completely soft. While onion is cooking, cut the sausage into 1/2-inch slices, leaving the casing intact around each slice; set aside. Cut the sprouts in half lengthwise and the unpeeled potatoes into 1/2-inch slices; set aside.
Add the sausage, sprouts and potatoes to skillet and stir and cook for another 4 to 5 minutes.
The potatoes and sausage will begin to lightly brown and the onion will caramelize.
Deglaze the pan with wine and scrape pan to loosen any brown bits.
Cover skillet and allow the mixture to steam for 2 to 3 minutes to finish cooking the sprouts and potatoes.
Remove the skillet from heat.
Mix together the mustard and milk and stir, or cover and shake well. Divide the sausage mixture into two bowls and drizzle equally with the Dijon sauce. Serve immediately.
Approximate values per serving: 331 calories, 12 grams fat (3 grams saturated), 71 milligrams cholesterol, 21 grams protein, 29 grams carbohydrates, 6 grams dietary fiber, 625 milligrams sodium.
Alicia Ross is the co-author of “Desperation Dinners!,” “Desperation Entertaining!” and “Cheap. Fast. Good!” Contact her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@
kitchenscoop.com. Or visit the Kitchen Scoop website at www.kitchenscoop.com for more information.