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Five-Spice Brussels Sprouts and Sausage Stir-Fry is the kind of weeknight dinner that packs maximum flavor with minimal fuss. The bold mix of Italian sausage and fragrant five-spice powder takes the humble Brussels sprout in a direction you definitely do not see coming. When I want something hearty but exciting, this stir-fry always delivers a crowd-pleasing plate.
I started making this dish to convince my partner Brussels sprouts could actually taste incredible and now it is on heavy winter rotation in our house. Even my picky eater nephew goes for seconds every time.
Ingredients
- Vegetable oil: for sautéing and crisping everything up look for neutral oils with a high smoke point
- Hot Italian sausage: for that spicy meaty base grab the freshest links you can find
- Onion: sliced thinly to bring sweetness and depth yellow onions work best
- Garlic: for its mellow warmth use firm unblemished cloves
- Jalapeño: for heat and brightness fresh and plump jalapeños have the best kick
- Brussels sprouts: halved so they can get perfectly caramelized pick tight bright green sprouts
- Kosher salt: for seasoning evenly go for flaky larger salt that distributes well
- Soy sauce: for salty umami flavor I love using a naturally brewed variety
- Sherry vinegar or red wine vinegar: for tang and lift
- Five-spice powder: for unique aromatic complexity seek out a good-quality blend from an Asian grocer or spice shop
Instructions
- Brown the Sausage:
- Heat a large dry nonstick skillet or wok over high heat then add vegetable oil and sausage without its casing Use a wooden spoon to break the sausage into bite-sized lumps Leave them undisturbed for a minute or two at a time and stir occasionally until most pieces get browned edges This usually takes about six to eight minutes Use a slotted spoon to transfer sausage to a plate Pour any fat from the pan into a small bowl and set aside
- Sauté Onion Garlic and Jalapeño:
- Return a tablespoon of reserved fat to the hot pan Add thinly sliced onion Stir every thirty seconds so it softens but does not get floppy This will take about three minutes Add garlic and jalapeño Continue to stir until both are softened and fragrant in about two minutes Transfer this mixture to the sausage plate
- Char and Steam Brussels Sprouts:
- Add up to three more tablespoons of reserved fat or extra vegetable oil to the same pan Add the halved Brussels sprouts Sprinkle with kosher salt Toss so each piece is slightly coated Spread sprouts cut side down as much as possible so they brown directly on the pan Leave them for about three minutes so the edges can get extra crisp and golden Pour in soy sauce and half a cup of water Reduce the heat to medium Cover the pan to steam the sprouts for about five minutes They should be tender but still bright green
- Combine and Finish with Seasoning:
- Take the pan off the heat Return sausage and onion mixture to the pan Add sherry vinegar or red wine vinegar and five-spice powder Toss everything gently but thoroughly so all the sprouts get a hit of spice and vinegar If the pan is too full use a mixing bowl for the final toss
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Five-spice powder is my little secret here It perfumes the whole dish and adds a layer of flavor you will not get with just pepper or chili flakes My partner’s face the first time they tried this is one of my favorite kitchen memories hands down
Storage Tips
Store any leftovers in a sealed container in the refrigerator for up to three days The flavors meld overnight and the sprouts keep their shape pretty well Reheat gently in a skillet to crisp things up again or microwave if short on time
Ingredient Substitutions
Use mild Italian sausage for less heat or substitute with ground chicken or turkey Toss in extra veggies like bell pepper for added color No five-spice powder Use a smaller splash of Chinese chili oil for a different but tasty twist
Serving Suggestions
Pile this stir-fry onto steamed jasmine rice or spoon into a big bowl on its own I sometimes sprinkle on chopped green onions or toasted sesame seeds Serve with a quick cucumber salad or kimchi for a zingy contrast
Cultural and Historical Context
Five-spice powder is a traditional Chinese blend symbolizing balance and completeness It combines fennel star anise cinnamon cloves and Sichuan peppercorns Blending it with Italian sausage is a nod to Chinese American fusion recipes which always keep family meals lively and new at my table
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This stir-fry brings together bold flavors in one skillet. It is a weeknight hero that wins over even the biggest Brussels sprout skeptics.
Frequently Asked Questions
- → How do I get the brussels sprouts browned and crisp?
Cook brussels sprouts cut-side down undisturbed in hot oil until golden underneath, then toss and stir briefly.
- → Can I substitute the sausage type?
Yes, try sweet Italian or plant-based sausage for a milder or vegetarian version without losing flavor.
- → What if I have no five-spice powder?
Mix equal parts cinnamon, star anise, fennel, cloves, and Szechuan peppercorns as a substitute, or use less if you prefer a milder taste.
- → How spicy is this dish?
The heat comes from hot sausage and jalapeño. Adjust jalapeño or sausage to match your spice preference.
- → Can I make it ahead?
For best texture, serve immediately. Leftovers keep well but sprouts may soften when reheated.