Name: Sausage with Brussels Sprouts Skillet Recipe
Ingredients: 160g Italian Sausage: The star of our skillet, Italian sausage brings a robust, savory flavor that is the backbone of this dish. When selecting your sausage, you have a few choices that will slightly alter the final taste: Sweet Italian Sausage: This is generally the most versatile option. It offers a mild sweetness and a delightful herbaceousness from fennel seeds, often included in the blend. It pairs beautifully with the slight bitterness of Brussels sprouts and the sweetness of the potatoes.; Hot Italian Sausage: If you like a bit of a kick, hot Italian sausage is the way to go. The added chili flakes will bring a pleasant warmth to the dish, complementing the other flavors without overpowering them. Consider reducing the amount of crushed red pepper flakes in the recipe if you opt for hot sausage, or keep them in for extra heat lovers!; Mild Italian Sausage: For those who prefer a milder flavor profile, mild Italian sausage is an excellent choice. It still offers the classic Italian sausage seasonings but without the heat or intense sweetness, allowing the other ingredients to shine even more.; Bulk Italian Sausage vs. Sausage Links: The recipe calls for sausage links, which you’ll roast and then slice. However, you can also use bulk Italian sausage. If using bulk sausage, you can brown it in the skillet before adding the onions and garlic, breaking it up as it cooks. This will slightly reduce the overall cooking time as you won’t need to roast the sausage separately.; Lean Sausage: Opting for leaner sausage, like chicken or turkey Italian sausage, is a great way to reduce the fat content of the dish without sacrificing flavor. Just be mindful that leaner sausages can sometimes be drier, so ensure you don’t overcook them.; 1 tablespoon Extra-Virgin Olive Oil: Olive oil is the foundation for sautéing our vegetables and adding richness to the skillet. Extra-virgin olive oil is preferred for its superior flavor and health benefits. It has a fruity, slightly peppery taste that enhances the overall dish. Alternative Oils: If you don’t have olive oil, you can substitute with other healthy oils like avocado oil or coconut oil. Avocado oil has a neutral flavor, while coconut oil will impart a subtle coconut aroma and flavor, which might not be ideal for this particular recipe. Vegetable oil or canola oil can also be used in a pinch, but they lack the flavor and nutritional benefits of olive or avocado oil.; ½ cup Onions, Chopped: Onions are aromatic powerhouses that form the flavorful base for countless dishes, and this skillet is no exception. Chopped onions, when sautéed, become sweet and mellow, creating a delicious foundation for the other vegetables and sausage. Yellow onions are a great all-purpose choice for this recipe. Other Onion Varieties: You can also use white onions, which have a sharper flavor, or even sweet onions like Vidalia for extra sweetness. Red onions are also an option, but their stronger flavor might be a bit more assertive than desired for this dish.; Shallots: For a more delicate onion flavor, consider using shallots. They are milder and sweeter than regular onions and will add a subtle sophistication to the skillet.; 2 cloves Garlic, Minced: Garlic is another essential aromatic that brings a pungent, savory depth to the dish. Minced garlic infuses the olive oil and vegetables with its characteristic flavor, creating a warm and inviting aroma as it cooks. Freshly minced garlic is always best for optimal flavor. Garlic Paste or Powder: In a pinch, you can use garlic paste or garlic powder. About ½ teaspoon of garlic powder is roughly equivalent to one clove of garlic. Garlic paste offers a more robust flavor closer to fresh garlic.; 2 cups Sweet Potatoes, Diced: Sweet potatoes add a touch of sweetness, vibrant color, and important nutrients to the skillet. Diced sweet potatoes cook relatively quickly and provide a lovely textural contrast to the sausage and Brussels sprouts. Choosing Sweet Potatoes: Look for firm sweet potatoes without blemishes. Smaller to medium-sized sweet potatoes are often easier to dice evenly.; Other Root Vegetables: If you don’t have sweet potatoes, you can substitute with other root vegetables like butternut squash, diced carrots, or even parsnips. These will all add a similar sweetness and heartiness to the skillet.; 1 cup Brussels Sprouts, Quartered: Brussels sprouts are the star vegetable in this dish, bringing a slightly bitter, nutty flavor that is wonderfully complemented by roasting or sautéing. Quartering them ensures they cook through evenly in the skillet. Fresh vs. Frozen Brussels Sprouts: Fresh Brussels sprouts are highly recommended for this recipe. They have a better texture and flavor than frozen Brussels sprouts. If you must use frozen, make sure they are fully thawed and patted dry to remove excess moisture before adding them to the skillet.; Preparing Brussels Sprouts: When preparing fresh Brussels sprouts, trim the ends and remove any yellow or damaged outer leaves. Quartering them is the ideal size for this skillet, but you can also halve smaller sprouts.; ½ cup Chicken Broth: Chicken broth adds moisture to the skillet, helping to steam the vegetables and create a light sauce. It also enhances the savory flavors of the dish. Low-sodium chicken broth is recommended to control the salt level. Vegetable Broth: To make this dish vegetarian, simply substitute chicken broth with vegetable broth. It will provide a similar level of moisture and savory flavor.; Water: In a pinch, you can use water instead of broth, but the flavor will be less complex. You might need to adjust the seasoning accordingly.; ½ teaspoon Paprika: Paprika adds a subtle smoky sweetness and beautiful color to the skillet. It complements the other spices and enhances the overall flavor profile. Smoked Paprika: For a more pronounced smoky flavor, consider using smoked paprika. It will add a delightful depth to the dish.; Sweet Paprika: Sweet paprika offers a milder, sweeter flavor and is a good alternative if you prefer less smokiness.; ½ teaspoon Crushed Red Pepper: Crushed red pepper flakes provide a touch of heat that balances the sweetness of the sweet potatoes and the richness of the sausage. Adjust the amount to your preferred level of spiciness. Alternative Spices: If you don’t like crushed red pepper, you can omit it entirely or substitute with a pinch of cayenne pepper for a more intense heat. You could also use a dash of your favorite hot sauce at the end for a different flavor profile.; Salt and Fresh Ground Black Pepper to Taste: Salt and pepper are essential seasonings that enhance all the flavors in the skillet. Seasoning throughout the cooking process is key to building depth of flavor. Freshly ground black pepper is preferred for its brighter, more aromatic flavor. Seasoning Tips: Taste and adjust seasoning throughout the cooking process. Remember that you can always add more salt and pepper, but you can’t take it away. Be mindful of the salt content in your sausage and chicken broth when seasoning.

Ingredients

160g Italian Sausage: The star of our skillet, Italian sausage brings a robust, savory flavor that is the backbone of this dish. When selecting your sausage, you have a few choices that will slightly alter the final taste:
- Sweet Italian Sausage: This is generally the most versatile option. It offers a mild sweetness and a delightful herbaceousness from fennel seeds, often included in the blend. It pairs beautifully with the slight bitterness of Brussels sprouts and the sweetness of the potatoes.
- Hot Italian Sausage: If you like a bit of a kick, hot Italian sausage is the way to go. The added chili flakes will bring a pleasant warmth to the dish, complementing the other flavors without overpowering them. Consider reducing the amount of crushed red pepper flakes in the recipe if you opt for hot sausage, or keep them in for extra heat lovers!
- Mild Italian Sausage: For those who prefer a milder flavor profile, mild Italian sausage is an excellent choice. It still offers the classic Italian sausage seasonings but without the heat or intense sweetness, allowing the other ingredients to shine even more.
- Bulk Italian Sausage vs. Sausage Links: The recipe calls for sausage links, which you’ll roast and then slice. However, you can also use bulk Italian sausage. If using bulk sausage, you can brown it in the skillet before adding the onions and garlic, breaking it up as it cooks. This will slightly reduce the overall cooking time as you won’t need to roast the sausage separately.
- Lean Sausage: Opting for leaner sausage, like chicken or turkey Italian sausage, is a great way to reduce the fat content of the dish without sacrificing flavor. Just be mindful that leaner sausages can sometimes be drier, so ensure you don’t overcook them.

1 tablespoon Extra-Virgin Olive Oil: Olive oil is the foundation for sautéing our vegetables and adding richness to the skillet. Extra-virgin olive oil is preferred for its superior flavor and health benefits. It has a fruity, slightly peppery taste that enhances the overall dish.
- Alternative Oils: If you don’t have olive oil, you can substitute with other healthy oils like avocado oil or coconut oil. Avocado oil has a neutral flavor, while coconut oil will impart a subtle coconut aroma and flavor, which might not be ideal for this particular recipe. Vegetable oil or canola oil can also be used in a pinch, but they lack the flavor and nutritional benefits of olive or avocado oil.

½ cup Onions, Chopped: Onions are aromatic powerhouses that form the flavorful base for countless dishes, and this skillet is no exception. Chopped onions, when sautéed, become sweet and mellow, creating a delicious foundation for the other vegetables and sausage. Yellow onions are a great all-purpose choice for this recipe.
- Other Onion Varieties: You can also use white onions, which have a sharper flavor, or even sweet onions like Vidalia for extra sweetness. Red onions are also an option, but their stronger flavor might be a bit more assertive than desired for this dish.
- Shallots: For a more delicate onion flavor, consider using shallots. They are milder and sweeter than regular onions and will add a subtle sophistication to the skillet.

2 cloves Garlic, Minced: Garlic is another essential aromatic that brings a pungent, savory depth to the dish. Minced garlic infuses the olive oil and vegetables with its characteristic flavor, creating a warm and inviting aroma as it cooks. Freshly minced garlic is always best for optimal flavor.
- Garlic Paste or Powder: In a pinch, you can use garlic paste or garlic powder. About ½ teaspoon of garlic powder is roughly equivalent to one clove of garlic. Garlic paste offers a more robust flavor closer to fresh garlic.

2 cups Sweet Potatoes, Diced: Sweet potatoes add a touch of sweetness, vibrant color, and important nutrients to the skillet. Diced sweet potatoes cook relatively quickly and provide a lovely textural contrast to the sausage and Brussels sprouts.
- Choosing Sweet Potatoes: Look for firm sweet potatoes without blemishes. Smaller to medium-sized sweet potatoes are often easier to dice evenly.
- Other Root Vegetables: If you don’t have sweet potatoes, you can substitute with other root vegetables like butternut squash, diced carrots, or even parsnips. These will all add a similar sweetness and heartiness to the skillet.

1 cup Brussels Sprouts, Quartered: Brussels sprouts are the star vegetable in this dish, bringing a slightly bitter, nutty flavor that is wonderfully complemented by roasting or sautéing. Quartering them ensures they cook through evenly in the skillet.
- Fresh vs. Frozen Brussels Sprouts: Fresh Brussels sprouts are highly recommended for this recipe. They have a better texture and flavor than frozen Brussels sprouts. If you must use frozen, make sure they are fully thawed and patted dry to remove excess moisture before adding them to the skillet.
- Preparing Brussels Sprouts: When preparing fresh Brussels sprouts, trim the ends and remove any yellow or damaged outer leaves. Quartering them is the ideal size for this skillet, but you can also halve smaller sprouts.

½ cup Chicken Broth: Chicken broth adds moisture to the skillet, helping to steam the vegetables and create a light sauce. It also enhances the savory flavors of the dish. Low-sodium chicken broth is recommended to control the salt level.
- Vegetable Broth: To make this dish vegetarian, simply substitute chicken broth with vegetable broth. It will provide a similar level of moisture and savory flavor.
- Water: In a pinch, you can use water instead of broth, but the flavor will be less complex. You might need to adjust the seasoning accordingly.

½ teaspoon Paprika: Paprika adds a subtle smoky sweetness and beautiful color to the skillet. It complements the other spices and enhances the overall flavor profile.
- Smoked Paprika: For a more pronounced smoky flavor, consider using smoked paprika. It will add a delightful depth to the dish.
- Sweet Paprika: Sweet paprika offers a milder, sweeter flavor and is a good alternative if you prefer less smokiness.

½ teaspoon Crushed Red Pepper: Crushed red pepper flakes provide a touch of heat that balances the sweetness of the sweet potatoes and the richness of the sausage. Adjust the amount to your preferred level of spiciness.
- Alternative Spices: If you don’t like crushed red pepper, you can omit it entirely or substitute with a pinch of cayenne pepper for a more intense heat. You could also use a dash of your favorite hot sauce at the end for a different flavor profile.

Salt and Fresh Ground Black Pepper to Taste: Salt and pepper are essential seasonings that enhance all the flavors in the skillet. Seasoning throughout the cooking process is key to building depth of flavor. Freshly ground black pepper is preferred for its brighter, more aromatic flavor.
- Seasoning Tips: Taste and adjust seasoning throughout the cooking process. Remember that you can always add more salt and pepper, but you can’t take it away. Be mindful of the salt content in your sausage and chicken broth when seasoning.

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Instructions

Preheat and Roast the Sausage: Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures the oven is hot and ready for roasting the sausage. Line a sheet pan with foil or parchment paper. This makes cleanup a breeze and prevents the sausage from sticking to the pan. Place the Italian sausage links on the prepared sheet pan, spacing them out evenly for even cooking. Roast in the preheated oven for 20 minutes. This initial roasting time allows the sausage to cook partially through and renders out some of the fat. After 20 minutes, flip the sausages using tongs or a spatula. Roast for another 15 minutes. Flipping ensures even browning and cooking on all sides. The total roasting time of 35 minutes will cook the sausage through and give it a nice browned exterior. Remove the sheet pan from the oven and let the sausage rest for 5 minutes. Resting allows the juices to redistribute within the sausage, resulting in a more tender and flavorful final product. Transfer the roasted sausage to a cutting board. Slice the sausage into rounds or bite-sized pieces. Slicing makes it easier to incorporate the sausage into the skillet and ensures it cooks evenly with the vegetables later on. Set the sliced sausage aside. We’ll add it back to the skillet towards the end.

Sauté Onions and Garlic: While the sausage is roasting, prepare the vegetables and start the skillet portion of the recipe. Place a large skillet (cast iron or stainless steel works well) over medium heat. Add 1 tablespoon of extra-virgin olive oil to the skillet. Allow the oil to heat up until it shimmers. This indicates that the oil is hot enough for sautéing. Add the chopped onions to the hot skillet. Sauté the onions for about 5 minutes, stirring occasionally. Sautéing softens the onions and brings out their sweetness. Cook until the onions are soft and golden brown. This usually takes about 5 minutes. Add the minced garlic to the skillet with the onions. Sauté for another minute, stirring constantly. Garlic cooks quickly and can burn easily, so sauté it briefly until fragrant, about 1 minute. Be careful not to let it brown too much.

Add Vegetables and Spices: Now it’s time to build the flavor and add the heart of the skillet. Add the diced sweet potatoes, quartered Brussels sprouts, paprika, salt, and pepper to the skillet with the onions and garlic. Mix everything well, ensuring the vegetables are coated with the olive oil and spices. This step evenly distributes the flavors and seasonings. Then, pour in ½ cup of chicken broth. The chicken broth adds moisture and helps to steam the vegetables, ensuring they cook through without burning.

Simmer and Cook Vegetables: Reduce the heat to low. Lowering the heat allows the vegetables to simmer gently and cook through without scorching. Cover the skillet with a lid. Covering the skillet traps the steam and helps the vegetables cook faster and more evenly. Cook until the vegetables are tender, approximately 10 minutes. Check for doneness by piercing the sweet potatoes and Brussels sprouts with a fork. They should be easily pierced and tender but not mushy. The cooking time may vary slightly depending on the size of your vegetable dice and the heat of your stove.

Combine with Sausage and Finish: Once the vegetables are tender, it’s time to bring it all together. Add the reserved sliced Italian sausage to the skillet with the vegetables. Stir well to combine, ensuring the sausage is heated through and evenly distributed throughout the skillet. Cook for 1 minute, stirring constantly. This brief cooking time is just to heat the sausage through as it is already cooked from roasting.

Season and Serve: Taste the skillet and adjust seasoning if necessary. Add more salt, pepper, paprika, or crushed red pepper to taste, according to your preference. If you desire more richness or flavor, you can drizzle a little extra-virgin olive oil over the skillet before serving. Serve immediately and enjoy your delicious Sausage with Brussels Sprouts Skillet!

Nutrition

Serving Size: One Normal Portion
Calories: 350-450
Sugar: 8-12 grams
Sodium: 500-700 mg
Fat: 20-30 grams
Saturated Fat: 8-12 grams
Carbohydrates: 25-35 grams
Fiber: 5-7 grams
Protein: 20-25 grams
Cholesterol: 60-80 mg