Cider-Sautéed Sausages with Potatoes and Brussels Sprouts



5 min


6 adult servings

* PLUS Cooking time: 25 minutes
Cider-Sautéed Sausages with Potatoes and Brussels Sprouts

Photo: Maya Visnyei

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


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


  • 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.

Nutrition (per serving)

  • Calories
  • 482,
  • Protein
  • 13 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 35 g,
  • Fibre
  • 4 g,
  • Sodium
  • 1017 mg.


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.