dinner · american
Sausage & Brussels Sprouts Mash Bowls with Creamy Dijon Sauce
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Instructions
1
Fill a medium pot halfway with cold water, add salt, cover, and bring to a boil over high heat.
2
While the water heats, peel the potatoes and cut them into 1-inch chunks, then add them to the pot and re-cover.
3
Trim the dry stem ends from the Brussels sprouts and halve each one lengthwise through the core.
4
Set a 12-inch skillet over medium-high heat.
5
While the skillet preheats for 2 minutes, slice the chicken sausage on the bias into 0.5-inch coins.
6
Swirl in oil, then lay the sausage coins in a single layer and sear 3 minutes undisturbed until the undersides turn deep golden.
7
While the sausage sears, finely chop the shallot, mince the garlic, and strip the thyme leaves from their stems.
8
Once the potato water boils, lower it to a steady simmer and cook 12 to 14 minutes until a knife slides through with no resistance.
9
Flip the sausage coins and brown 2 more minutes until crusted on both sides, then transfer them to a plate.
10
Add the remaining oil and the sprouts cut-side down with salt, cover, and cook 4 minutes undisturbed until the cut faces turn deep brown.
11
Uncover, toss, and cook 3 minutes more until the sprouts are tender-crisp with charred edges, then add them to the sausage plate and splash with cider vinegar.
12
Lower the heat to medium and stir the shallot, garlic, and thyme in the skillet for 1 minute until soft and fragrant without browning.
13
Pour in the broth, scraping up the browned bits, and simmer 2 minutes until reduced by about half.
14
While the broth reduces, drain the fork-tender potatoes in a colander and return them to the warm pot.
15
Mash the potatoes with butter, milk, and salt until smooth and fluffy, then cover to keep warm.
16
Whisk the cream, Dijon, and pepper into the skillet and simmer 2 minutes until the sauce turns glossy and coats the back of a spoon.
17
Spoon the mash into two bowls, pile the sprouts and sausage on top, and pour the warm Dijon sauce over everything.
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