Sautéed Brussels Sprouts with Sausage

Mark Weinberg for The New York Times. Food Stylist: Barrett Washburne

from The New York Times

submitted by Anne Halsted

preparation time: 30 to 35 minutes

serves 6

1 small red onion, peeled and cut into ⅛-inch slices

1 tablespoon red wine vinegar

Kosher salt and black pepper

3 tablespoons olive oil

½ pound Italian sausage (hot or sweet), casing removed

1 pounds brussels sprouts, trimmed and halved

1 cup flat-leaf Italian parsley, tender leaves and stems (about ½ bunch), roughly chopped

Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.

Heat 1 tablespoon oil in a large skillet (at least 12 inches) over medium-high heat. Add sausage, using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally, until sausage is cooked through, browned and crisp, 8 to 10 minutes. Using a slotted spoon, remove sausage from skillet, leaving any fat behind. Set aside.

Add remaining 2 tablespoons olive oil to the skillet along with brussels sprouts. Season with salt and pepper and shake skillet so that most of the sprouts land cut side down, turning some over with a fork if necessary. Cook, without stirring, until the brussels sprouts are well browned on one side, 5 to 8 minutes, longer if the sprouts are large. Add sausage back into skillet and stir to combine.

Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.