Italian

Sliced Brussels Sprouts with Italian Sausage

Name: Sliced Brussels Sprouts with Italian Sausage
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb. Brussels sprouts, trimmed and halved; 2 TBSP olive oil; 1 link spicy Italian sausage, casing removed; 1 shallot, chopped; 1 pinch chile pepper flakes, optional; ⅛ tsp smoked paprika; kosher salt and black pepper, to taste; ¾ cup unsalted chicken stock, plus more if needed; 4 TBSP fresh Parmesan cheese, grated

This has been one of my go-to side dishes, and it’s easy to see why once you taste it. A little spicy Italian sausage does wonders for these Brussels sprouts, seasoning them with all those delicious pan drippings as they cook. Shallot and a touch of smoked paprika add warmth, and Parmesan gives them a savory finish. I keep the sprouts tender with a little bite, so they hold their own alongside the sausage. It’s a familiar American dinner-table side with Italian flavor worked into every forkful—the kind of dependable favorite I’m always happy to make again.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇮🇹 Italian

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

Sliced Brussels Sprouts with Italian Sausage is a savory side dish with bold Italian flavor. Spicy sausage drippings coat the Brussels sprouts while shallot, smoked paprika and optional chile flakes add aromatic warmth, and Parmesan provides a salty, nutty finish.

Why These Flavors Work

Spicy Italian sausage adds savory richness and rendered drippings that coat the Brussels sprouts, while shallot brings sweetness and smoked paprika adds gentle depth. Chicken stock helps the sprouts become tender, and Parmesan finishes the dish with salty, nutty flavor that complements both the sausage and vegetables.

SAVE FOR THE LEFTOVER IDEA

Save Reserve 1 1/2 to 2 cups of the cooked mixture (about 2 small servings’ worth). to make Twice‑Baked Potato Boats Topped with Sausage & Brussels Sprouts.

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LEFTOVER IDEAS

Turn the leftovers into something new.

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Twice‑Baked Potato Boats Topped with Sausage & Brussels Sprouts

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COOKING MODESliced Brussels Sprouts with Italian Sausage

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 4

STEP 1

Heat a large sauté pan over medium heat and add the olive oil. When the pan is hot, add the Italian sausage and cook until done, about 5 minutes, stirring and using the back of a wooden spoon to break the sausage into small pieces. Keep the sausage drippings in the pan.

STEP 2

Add the shallot, chile pepper flakes if desired and smoked paprika and cook for another 3 minutes.

STEP 3

Add the halved Brussels sprouts and mix gently with the sausage, making sure to coat them with the sausage drippings. Season with a little kosher salt and black pepper. Add the chicken stock and put a lid on the sauté pan. Simmer over medium heat for about 5 minutes, or until the Brussels sprouts are almost done. Add more chicken stock if needed before the Brussels sprouts are done.

STEP 4

Remove the lid and cook for about 2 more minutes over medium-high heat, or until the chicken stock is completely cooked off. The Brussels sprouts should be al dente and not wilted. Remove from the pan, sprinkle with Parmesan cheese, season with kosher salt and black pepper if needed and serve warm.

How to Make Sliced Brussels Sprouts with Italian Sausage

Prepare the Brussels Sprouts

Trim and halve the Brussels sprouts.

Brown the Sausage

Cook the sausage in olive oil for about 5 minutes, breaking it into small pieces and keeping the drippings in the pan.

Cook the Aromatics

Add the shallot, optional chile flakes and smoked paprika and cook for 3 minutes.

Coat the Brussels Sprouts

Add the Brussels sprouts, gently mix them with the sausage and drippings and season lightly with salt and pepper.

Cover and Simmer

Add the chicken stock, cover and simmer for about 5 minutes until the Brussels sprouts are almost done, adding more stock if needed.

Reduce the Stock

Remove the lid and cook over medium-high heat for about 2 minutes until the stock has cooked off and the Brussels sprouts are al dente.

Finish and Serve

Sprinkle with grated Parmesan, adjust the salt and pepper if needed and serve warm.

Recipe Guidance

Storage

Refrigerate the cooked Brussels sprouts and sausage in a shallow airtight container within 2 hours. Use within 3 to 4 days.

Reheating

Reheat in a wide skillet over medium heat, stirring occasionally, until the sausage reaches 165°F and the sprouts are hot. Avoid covering for the entire time if you want to preserve some browned edges.

Make Ahead

Slice the Brussels sprouts and prepare the sausage mixture ahead, keeping them separately refrigerated. Cook close to serving, or rewarm the completed dish briefly in a skillet.

Serving Suggestions

Serve as a hearty side dish or light main course with crusty bread, pasta, or a simple salad.

Mary’s Introduction

Why These Flavors Work