Monday, February 24, 2014

Stir-Fried Sprouts, Red Cabbage & Chicken-Apple Smoked Sausage -- Quick, Simple & Delicious

This evening I made a super quick and delicious dinner. It took me less than 30 minutes and had only 5 ingredients. As many of you that follow me probably already know...I really like brussels sprouts. No, I really LOVE brussels sprouts. There is just something about them when they are cooked just long enough not to be crunchy but not cooked so much they become soft and mushy. I like to preserve their texture and their beautiful bright green drab in the lab green sprouts for me! This evening I paired them with Aidells Chicken & Apple Smoked Chicken Sausages that I sliced diagonally (to give more surface area for browning) into 1/4 inch slices. Because of the diced apples in them, they brown and caramelize nicely. The combination of the smoked sausage flavor, the natural sweetness of apples combined with the baby "cabbaginess" of the sprouts, tossed in Kerrygold butter...well, it's like a match made in heaven. I just happened to have about 1 cup of thinly sliced red cabbage left from salads I made to go with last night's I thought, why not lightly steam that for a minute and toss that into this match made in heaven dish I was making. It was an awesome addition and not only added a little more texture and crunch...but the most beautiful color you could ever imagine. The only thing you might want to add other than the 4 main ingredients of sausage, sprouts, red cabbage and butter is maybe a touch of salt and pepper...but you really don't need that because the sausages add so much flavor. I buy my Aidells sausages at Costco, but most of my local grocery stores sell them, too. It is really good quality sausages made with natural ingredients (gluten free, no nitrates, etc.). I snapped a few photos below of this super simple, super gorgeous meal as well as the easy peasy recipe. If you can't find these sausages, you can substitute your favorite kind or type of sausage...but if you are able to find these, they are worth trying. Enjoy!

Stir-Fried Sprouts, Red Cabbage & Chicken-Apple Smoked Sausage


1 pound of trimmed and halved small brussels sprouts
1 cup thinly sliced or shredded red cabbage, optional
12 ounces (4 links) Aidells Smoked Chicken & Apple Sausage, sliced into 1/4-inch slices
2 - 3 tablespoons butter, divided
Salt and pepper, to taste


Place brussels sprouts in a covered glass Pyrex-type casserole dish with just the water and dampness left clinging to them after rinsing (about 1 teaspoon). Cover and microwave on high for 3 minutes until slightly softened and still bright green. While sprouts are cooking, heat 1 tablespoon butter in a large non-stick skillet over medium heat. Add sliced sausage and cook for 2-3 minutes per side until lightly browned. Transfer browned sausage to a bowl and set aside. Add additional tablespoon of butter to the skillet over medium-high heat and add lightly steamed brussels sprouts. Stir fry sprouts for about 5 minutes, turning frequently until very lightly browned and tender-crisp. While brussels sprouts are cooking, place red cabbage in covered casserole dish and steam in microwave on high for 1 minute until slightly wilted. Return sausage to skillet; stir in steamed red cabbage and additional tablespoon of butter. Stir until heated and lightly coated with butter. Season with salt and pepper, to taste.



Anonymous said...

I love Brussel Sprouts as much as you do. Something else I use that goes great with the taste of sprouts, is Pine nuts. I alternate between bacon and sausages in mine, but now always include pine nuts.


Gourmet Girl Cooks said...

Hi Luc! I never thought about adding pine nuts to it -- I will have to try that some time. I love them...they are pricey little nuts though, aren't they! I saw them the other day at Costco. Do you sauté/brown the pine nuts at all or just add them in with everything in their natural state? Sounds good! :-)

Anonymous said...

While my Sprouts are pre-cooking in microwave, I fry the nuts with the onions, I then add mushrooms, and sweet peppers, finishing with the sprouts, and pre-cooked meat. I like the nuts with just a bit of crunchiness left.

I've tried other nuts, but most of them are a bit too overpowering and cover the taste of the sprouts. Pine nuts compliment sprouts instead of covering.

Yes they are pricy, but well worth the price.


Gourmet Girl Cooks said...

Thanks, Luc -- that sounds delicious! I will definitely give them a try soon! :-)