Sausage, Potato, and Brussels

recipe

Sausage, Potato, and Brussels

Potato and brussels sprout salad

Ingredients

  • 0.5 cups Red Onions
  • Lemon
  • 2.0 cups Yukon Gold Potatoes
  • 2.0 cups Brussels Sprouts
  • 4.0 count Fresh Sausages
  • 2.0 teaspoons Mayonnaise
  • 0.25 teaspoons Dried Oregano
  • 0.5 cups Arugula
  • Cooking Oil
  • Extra-Virgin Olive Oil
  • Kosher Salt

Equipment

mixing bowls

Brava glass tray

Nutrition Information

Allergens: None

Tags

  • Lunch
  • Dinner
  • Dairy Free
  • Fall
  • Glass Tray
  • Gluten Free
  • Paleo
  • Pork
  • Potatoes
  • Recipes
  • Sausage
  • Serves 4
  • Vegetables
  • Weekend
  • Weeknight
  • Winter
  • Year Round

Instructions

  1. step
    1

    Prep vegetables & sausages

    • In large bowl, toss together minced red onion and lemon juice; set aside for vinaigrette.
    • In medium bowl, toss together potatoes, 1 teaspoon cooking oil and a pinch of salt.
    • Evenly spread potatoes in Zone 3 of Brava glass tray.
    • In same bowl, toss together Brussels sprouts, sliced red onion, 1 teaspoon cooking oil and a pinch of salt.
    • Evenly spread Brussels sprouts and onion in Zones 1 and 2 of glass tray.
    • Place sausages lengthwise on top of Brussels sprouts (2 per zone).

  2. step
    2

    Roast vegetables & sausages

    • Slide glass tray into top shelf.
    • Select “Sausage, Potato, and Brussels” on your Brava touchscreen and follow instructions.
    • While food cooks, prepare vinaigrette.

  3. step
    3

    Finish vinaigrette

    • In bowl with minced onion and lemon juice, add mayonnaise, oregano, 2 tablespoons extra-virgin olive oil and a pinch of salt and pepper; stir until creamy.

  4. step
    4

    Finish & serve

    • When your food is done, transfer potatoes, Brussels sprouts and sliced onion to bowl with vinaigrette and toss to coat evenly.
    • Arrange potato and Brussels sprout salad and sausages on individual plates. Garnish each plate with a few arugula leaves.