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Ingredients
1 (14 oz) Package smoked sausage, bias-sliced 1/2" 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 cup olive oil
1 1/2 Pounds Brussels sprouts, thinly sliced
1/2 Teaspoon ground black pepper
1/2 Medium red onion, thinly sliced
1/2 Cup toasted walnuts, coarsely chopped
1/2 Cup dried cranberries
Instructions
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
Combine cider vinegar, shallot, honey, mustard, salt, & pepper in a small bowl. 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 and gently toss.
Serve immediately or cover and chill up to 4 hours.