Sausage & Brussel Sprout Salad Recipe
Sautéed smoked sausage is the perfect addition to this Brussels sprout salad dressed with walnuts, cranberries, and cider vinaigrette.
Make it with
Ingredients
1 14-ounce package Smoked Sausage (bias-sliced 1/2-inch thick)
3 tablespoons cider vinegar
1 tablespoon minced shallot or onion
2 teaspoons honey
1 1/2 teaspoon Dijon-style mustard
1/2 teaspoon salt
1 cup olive oil
1 1/2 pound Brussels sprouts, thinly sliced
1/2 teaspoon ground black pepper
1/2 of a medium red onion, thinly sliced
1/2 cup toasted walnuts, coarsely chopped
1/2 cup dried cranberries
Directions
In a large skillet, cook and stir sausage slices over medium heat about 5 minutes or until browned. Set aside to cool slightly.
For the vinaigrette, in a small bowl combine cider vinegar, shallot, honey, mustard, salt, and pepper. Slowly whisk in olive oil and beat until combined.
In a large bowl, combine cooked sausage, Brussels sprouts, red onion, walnuts, and dried cranberries. Drizzle with vinaigrette. Gently toss.
Serve immediately or cover and chill up to 4 hours.
