Brussels Sprouts with Sausage

By Kath Dedon

Today I present a new recipe, Brussels Sprouts with Sausage, from Mark Bittman’s brand-new cookbook, How to Cook Everything Fast: A Better Way to Cook Great Food. I can’t wait to get my hands on it; I pre-ordered it and it will be delivered 1 week from today.

One could argue that I already have too many cookbooks, including several by Mr. Bittman. So why do I need this new tome of 2,000 recipes? If you’re at all familiar with my blog, you know that I am a Mark Bittman “groupie”. I love his simple instructions and relaxed attitude. Don’t have a certain ingredient? Use something else. In fact, he usually offers suggestions for substitutions. The message in all of his books: Don’t make cooking harder than it needs to be. Cooking delicious meals with real food does not need to be difficult.

I always learn new and useful information from his books. Even his most basic cookbook, aptly titled How to Cook Everything the Basics, taught me a thing or two. My current favorite roast chicken recipe is from that book.

Anyway, I am eagerly awaiting my new Mark Bittman cookbook.

The Seattle Times recently published an article about Bittman and included two recipes from the new book: Fastest Chicken (or Eggplant) Parm and Brussels Sprouts with Chorizo. Since I had Brussels sprouts in the refrigerator I decided to try that one.

I wanted to use Isernio’s Chorizo, but the store I chose was out of it. They did have Isernio’s Hot Chicken Sausage so I bought that. Bittman had suggested that chorizo, sausage or bacon could be used for the recipe. The sausage was really good, but I think chorizo would make it even better!

I really liked this recipe for Brussels Sprouts with Sausage. It takes just a small amount of sausage to deliver a lot of flavor, especially if you pick a hot variety. It’s a great side dish to serve with grilled or roasted meat or fish. It could also be paired with a substantial meatless dish to make an almost vegetarian meal. (The article did mention that several Times readers said they liked to use Soyrizo, a vegan meat substitute. So that’s an option as well.)

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P.S. If you’re in the Seattle area you can hear Mark talk about his new book and fast cooking at 7:30pm on October 14 at Town Hall. 🙂 http://goo.gl/ffWM6o

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Brussels Sprouts with Sausage

(Adapted from a recipe in Mark Bittman’s How to Cook Everything Fast)

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I used ghee since I had just made a fresh batch, but you can also use olive oil as the original recipe suggests.

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(print the recipe)

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Serves 4

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2 tablespoons ghee (or olive oil)

3.3 ounces fresh hot Italian sausage (each Isernio link is about 3.3 ounces)

1½ pounds Brussels sprouts

½ cup water

Salt and pepper to taste

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Ingredients: Sausage (I used only one link), ghee, and Brussels sprouts

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1. Trim the Brussels sprouts and cut them in half.

2. Heat the ghee in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, for about 3 – 5 minutes.

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3. Add the Brussels sprouts to the skillet. Add the ½ cup of water. Sprinkle with salt and pepper. Cover and cook for about 10 minutes, or until just tender. (Smaller sprouts may take less time.) Check on them a time or two and add a bit more water, if necessary.

 Sprouts after cooking for about 10 minutes

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4. When the sprouts are just about done, remove the cover and raise the heat to medium high. Cook, stirring just once or twice, for a couple of more minutes. The liquid should evaporate and the sprouts should be starting to get brown.

5. Taste and add more salt and pepper if necessary. Serve hot or warm.

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