Maple-Dijon Sprouts & Sausage
Total TimePrep/Total Time: 30 min.
- 4 Johnsonville® Mild Italian Sausage Links, casings removed
- 1 package (16 ounces) frozen Brussels sprouts
- 1/2 pound sliced fresh mushrooms
- 1 cup fresh baby carrots, halved
- 1 medium onion, chopped
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1/2 teaspoon dried sage leaves
- 1/2 teaspoon pepper
- 1 package (5.8 ounces) roasted garlic and olive oil couscous
- 1/4 cup grated Parmesan cheese
- Cook sausage in a large skillet until no longer pink; drain. Add Brussels sprouts, mushrooms, carrots and onion; cook until vegetables are crisp-tender. Add the syrup, mustard, sage and pepper; cover and cook 4-6 minutes longer or until Brussels sprouts are tender.
- Meanwhile, prepare couscous according to package directions. Serve with sausage mixture and sprinkle with cheese.
Jun 6, 2018
I'd call this a 4-star, my husband rated it a 5. So more like a 4.5 star recipe. The flavors were really good, but next time I will double the "dijon-maple" sauce, it sort of disappeared, only sort of lightly glazing everything. I think I may have accidentally used Sweet Italian Sausage instead of mild, so next time I'm definitely using the mild. I also just used a 1lb bulk sausage instead of having to deal with taking the casings off the links, then just took out about 1/5 of the cooked sausage, saved for another use later. I had already steamed some fresh carrots previously, and decided to use fresh Brussels sprouts, so I steamed those as well. I left out the mushrooms (personal preference). Because of that, I basically cooked the sausage, drained it, added the onion until it was crisp-tender, then added in the Brussels and carrots until they were warm. I added in the toppings and cooked for an additional 5 minutes while I heated up leftover couscous. This would be a particularly delicious meal on cold fall nights. I'd definitely make this again!
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