Ingredients
Crispy Brussels Sprouts with Smoked Sausage
6 oz.
Farmland Smoked Sausage
6 oz.
1 Tbsp.
Vegetable oil
1 Tbsp.
3 cup(s)
Brussels sprouts, halved
3 cup(s)
1
Large shallot
1
Salt
Pepper
1/4 cup(s)
Spicy pickled peppers
1/4 cup(s)
4
Basil leaves, torn
4
For Vinaigrette:
1/4 cup(s)
Apple cider vinegar
1/4 cup(s)
1 Tbsp.
Dijon mustard
1 Tbsp.
1 Tsp.
Maple syrup
1 Tsp.
1 Tsp.
Minced shallot
1 Tsp.
1/2 cup(s)
Olive oil
1/2 cup(s)
Salt
Pepper
Directions
In large sauté pan, heat oil over medium-high heat. Add sausage and cook until well browned. Remove and reserve.
Add brussels sprouts to pan and cook until caramelized, not mushy. Add sausage back to pan to warm through along with roasted shallot.
For Vinaigrette:
In medium bowl, combine all ingredients except oil and seasonings.
Slowly whisk in olive oil until emulsified. Season with salt and pepper.
Add 1/2 cup apple cider vinaigrette to sausage and sprouts and season.
Serve: Top with pickled peppers and torn basil.
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