Cider-Sautéed Sausages with Potatoes and Brussels Sprouts

This super-simple stove top recipe for sausages with potatoes and Brussels sprouts is a one-pot marvel, perfect for a busy weeknight.

Directions

Preparation time:
5 minutes
Cooking time:
25 minutes
Makes:
6 adult servings

FEB14_Meals_Sausages_WebA

Ingredients

  • 1 1/2 lbs Yukon Gold potatoes cut into 3/4-in. cubes
  • 3 tbsp olive oil
  • 500 g pork sausages (preferably banger style)
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 lb Brussels sprouts, trimmed and halved
  • 1/2 cup unsweetened apple cider
  • 2 tsp fresh thyme leaves

Instructions

  • Place potatoes in a pot of salted water on high. Boil for 8 min or until tender. Drain and return pot to low heat for 1 min to evaporate water. Set aside.
  • Heat 1 tbsp olive oil in a large frying pan on high. Add sausages and fry, turning often, for 5 min or until browned all over. Transfer to a plate.
  • Add remaining 2 tbsp of oil and butter to pan. Add potatoes, season with salt and pepper, and sauté 5 min longer. Add Brussels sprouts and sauté 5 minutes or until all vegetables are tender. Transfer to a plate.
  • Cut sausages into 1-in. lengths on the bias and fry cut-side down for 3 min or until ends are browned. Add cider and thyme to pan, bring to a boil and cook for 2 min or until cider coats sausages. Return potatoes and Brussels sprouts to pan and toss until heated through.

Tip:

Sausages are typically very high in sodium. Check the nutritional analysis to choose a brand that is lower in salt.

Cutting Brussels sprouts in half allows you to cook them quickly, which makes them tender-crisp instead of mushy.

Originally published in the Today’s Parent March 2014 issue.

Nutrition (per Serving)

calories
482
protein
13 g
carbohydrates
29 g
fat
35g
fibre
4g
iron
3 mg
sodium
1017 mg
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