Five-Spice Brussels Sprouts Sausage (Print Version)
Bold five-spice, sausage, and crisp brussels sprouts meld in a vibrant, flavorful stir-fry with aromatic notes.
# Ingredients:
→ Main
01 -
15 ml vegetable oil, plus additional as needed
02 -
450 g hot Italian sausage, casings removed
03 -
1 medium onion, thinly sliced
04 -
4 garlic cloves, thinly sliced
05 -
1 small jalapeño, thinly sliced
06 -
450 g brussels sprouts, halved
→ Seasoning
07 -
Kosher salt, to taste
08 -
30 ml soy sauce
09 -
15 ml sherry vinegar or red wine vinegar
10 -
12 g five-spice powder
# Instructions:
01 -
Preheat a large nonstick skillet or wok over high heat. Add 15 ml vegetable oil, followed by the sausage. Break the meat apart into bite-size pieces with a wooden spoon. Sauté, stirring intermittently, until sausage is largely cooked and browned at the edges, 6–8 minutes. Transfer sausage to a plate with a slotted spoon. Reserve the rendered fat in a separate bowl.
02 -
Return 15 ml reserved fat to the pan. Add onion and cook, stirring every 30 seconds, until softened but not floppy, about 3 minutes. Add garlic and jalapeño; continue to cook with frequent stirring until just tender, about 2 minutes. Transfer mixture to the plate with sausage.
03 -
Add up to 45 ml reserved fat (or vegetable oil if needed) to the pan. Introduce halved brussels sprouts, season with kosher salt, and toss to coat. Distribute the brussels sprouts cut-side down for maximum surface contact. Allow to cook undisturbed until well browned underneath, about 3 minutes.
04 -
Toss brussels sprouts, then deglaze the pan with soy sauce and 120 ml water. Reduce heat to medium, cover, and steam until brussels sprouts are just tender, approximately 5 minutes.
05 -
Remove from heat and return sausage, onion, garlic, and jalapeño mixture to the pan. Add vinegar and five-spice powder; toss thoroughly to combine. If needed, use a large bowl for mixing.
# Notes:
01 -
For optimal browning, do not stir the brussels sprouts during the initial searing.