Brussels sprouts have seen a recent increase in popularity, and I’m happy to see this vegetable’s renaissance. I’ve always been a fan of them. Even when I was child, when most children would push them aside, I would devour them.
I remember my grandfather putting vinegar on them and my surprise as I tasted the combination of the bittersweet Brussels sprouts with the sharp tang of vinegar. This recipe adds more depth of flavor with a nice smoky sausage. Serve this alongside your next Sunday roast or for your next dinner party.
*Note: If you don’t have shallots, you can use 1 small onion instead.
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 pound Brussels sprouts, halved and trimmed
- 1 tablespoon vegetable oil
- 1 link smoked sausage (such as bauernwurst or kielbasa) , sliced
- 2 shallots, sliced*
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon sherry vinegar or balsamic vinegar
Preheat the oven to 375 degrees.
Fill a medium-sized pot ¾ of the way up with water. Add 1 tablespoon of the salt and bring to a boil over high heat. Add the Brussels sprouts and cook until tender, about 10 minutes.
Drain and transfer to a bowl. Place a medium-sized cast-iron skillet over medium-high heat. Once the pan is hot, add the vegetable oil. Then, place the Brussels sprouts one at a time in the pan, cut side down. Once they start to brown, remove and set aside.
Add the sausage, shallots, remaining salt, pepper, and butter to the same pan. Reduce heat to medium and cook for about 5 minutes or until the shallots are softened. Add the Brussels sprouts and the vinegar to the pan and toss together. Place in the oven and roast for about 20-30 minutes. Remove from the oven and serve.