Brussels Sprouts And Sausage Soup Recipes

KIELBASA WITH BRUSSELS SPROUTS

Kielbasa with Brussels Sprouts image

Kielbasa slices and baby Brussels sprouts cooked with red onion make a hearty main dish. I serve this with macaroni and cheese and a loaf of French bread. Even the kids love it! My husband likes to eat his with spicy brown mustard.

Provided by Challengergurl

Categories Meat and Poultry Recipes Pork Sausage

Time 33m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon canola oil
1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
1 red onion, chopped
14 ounces baby Brussels sprouts, trimmed and cut in half
salt and ground black pepper to taste

Steps:

Heat the oil in a large skillet over medium-high heat. Add the sausage and onion. Cook and stir until onion is translucent, 8 to 10 minutes. Add the Brussels sprouts, and cook 10 minutes more. Season with salt and pepper to taste.

Nutrition Facts : Calories 441.3 calories, Carbohydrate 13.4 g, Cholesterol 81.1 mg, Fat 35.1 g, Fiber 4.2 g, Protein 17.8 g, SaturatedFat 16.3 g, Sodium 957.9 mg, Sugar 5.3 g

SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD

Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard image

This hearty pan of sticky, honey mustard-glazed sausages, brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals. As the sausages roast, they yield a delicious fat that coats and seasons the caramelized vegetables. Use any fresh sausage you like, as long as it pairs well with the honey mustard. Feel free to substitute or add other vegetables like squash, cherry tomatoes, broccoli, carrots or cabbage. The mustard seeds and nuts provide texture and crunch, but leave them out if you prefer.

Provided by Ali Slagle

Categories easy, weekday, sausages, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound fresh sausage, such as sweet or hot Italian, or bratwurst
1 pound brussels sprouts, trimmed and halved lengthwise
1 pound small potatoes, like baby Yukon gold or red potatoes, halved
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
4 teaspoons honey
1 tablespoon Dijon mustard
1 tablespoon yellow mustard seeds (optional)
1/4 cup almonds or walnuts, chopped (optional)

Steps:

Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.

ROASTED BRUSSELS SPROUTS AND KIELBASA

Roasted Brussels Sprouts and Kielbasa image

Smoky goodness. A friend made this and I have been hooked ever since.

Provided by Tallgirl6234

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

1 ½ pounds Brussels sprouts, trimmed and halved
2 teaspoons olive oil, divided
2 teaspoons smoked paprika, divided
½ teaspoon sea salt
½ teaspoon ground black pepper
1 pound smoked kielbasa sausage, sliced, or more to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Toss Brussels sprouts with 1 teaspoon oil, 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Spread on a baking sheet.
Roast in the preheated oven until softened, about 15 minutes. Push to 1 side of the baking sheet.
Toss kielbasa sausage with remaining 1 teaspoon oil, 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the bowl. Arrange cut-side down next to the Brussels sprouts on the baking sheet.
Return to the oven and roast until Brussels sprouts are slightly crispy, about 15 minutes more. Toss together before serving.

Nutrition Facts : Calories 483.3 calories, Carbohydrate 18.1 g, Cholesterol 81.1 mg, Fat 37.5 g, Fiber 7 g, Protein 20.1 g, SaturatedFat 16.7 g, Sodium 1195.4 mg, Sugar 5.9 g

SAVORY BRUSSELS SPROUTS WITH SMOKED SAUSAGE

Savory Brussels Sprouts With Smoked Sausage image

I admit I hated them as a kid too. I was at deer camp a few years ago and one of my uncles brought a bunch he had from the farmers market. Knowing my culinary aptitude, he tossed the bag at me and said "see what you can do with these" This being a hunting camp, the pressure was on. I couldn't make some fancy dish, so I tried to keep it simple and came up with this. You can use any smoked sausage you like, I prefer a Portuguese linguisa, but you can use kielbasa, bacon or ham as well. You can omit the crushed red pepper if you don't like a bit of heat. Can be served as a side dish or a main course. This is the only way to eat brussel sprouts IMO.

Provided by chefschwantz

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb Brussels sprout, washed and cut in half
1/2 lb smoked sausage, diced
1 medium carrot, diced
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 -2 tablespoon olive oil or 1 -2 tablespoon butter
1/2 cup chicken stock or 1/2 cup vegetable stock
salt and pepper, to taste

Steps:

Sauté sausage in a large sauté pan over medium heat until it starts to get some color. Remove from pan but do not discard the drippings. Leave the drippings in the pan.
To the pan add the oil/butter, garlic, red pepper, carrot, and brussels sprouts. Sauté over medium heat until the sprouts begin to brown. Add the cooked sausage back to the pan. Toss to mix.
Deglaze pan with the stock, continuing to cook until the liquid in the pan is almost gone. Remove from heat and serve while hot.

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Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside.
Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes.
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Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside. Advertisement. Step 2. Remove casing from …
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Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside.
Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes.
When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot.

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