Brussels Sprout, Apple and Sausage Hash

When I first saw this recipe, I started to drool. I had to have whatever this blogging goddess just revealed to me. I only tried Brussels sprouts for the first time last year and I was shocked to discover that they weren't as bad as the reputation that preceded them. It's like a miniature cabbage, and I love cabbage.


Brussels Sprout, Apple and Sausage Hash  Inspired by Perry's Plate

2 tbsp butter, divided
1 lb Brussels sprouts
3 small apples, cored and diced
1/2 pre-cooked turkey kilbasa, diced
1 tsp Dijon mustard
1 tbsp apple cider vinegar
salt and pepper, to taste

Trim ends off of the Brussels and discard them with any wilted-looking leaves. Slice them in half, and quarter them if they're particularly large, to make similarly-sized pieces.

Melt one tablespoon of butter in a large pan over medium heat. Make sure the pan is really hot before putting in the sprouts. Cook them for about 5 minutes. Toss them around occasionally until you start to see dark, caramelized spots. Transfer them to a bowl.

Add the other tablespoon of butter to the skillet with the chopped apple and sausage. Cook for about 4-5 minutes until the apples begin to soften slightly and the sausage is heated through and has a few dark spots. Add the mustard and the vinegar to the skillet; stir to combine. Add the sprouts back to the skillet and cook for another minute or so. Season to taste with a pinch or two of salt and pepper.

The combination of the smokey sausage, the sweetness of the apples, crunch of the sprouts, zing from the vinegar and mustard and the savoy richness of the butter all melt together in the perfect weeknight dinner. Maybe this will be a new addition to our Thanksgiving spread. 

-Akemi-chan