Sausages and Mustardy Roasted Potatoes with Brussels Sprouts and Bacon

First of all, it’s Brussels sprouts. With an s. And a capital B. And as a writer, I find these to be very important details. You should, too.

Another important detail is that I happen to love said Brussels sprouts. In fact, when dining out, my husband can usually predict which dish I’ll order based on whether or not it includes Brussels sprouts. Seriously, it’s weird, but I guess there are worse things to be obsessed with. My childhood self is frowning shamefully upon me.

I was automatically drawn to this side dish recipe from The Kitchn, which featured B-sprouts, potatoes and bacon. However, I wanted to make more of a meal out of it, so I added some roasted sausages, more sprouts (of course) and a sour cream mustard sauce. The final result was one dish meal that was flavorful and filling. Pretty sproutacular (yeah, I went there).

Sausages and Mustardy Roasted Potatoes with Brussels Sprouts and Bacon

Adapted from The Kitchn

What you need:

  • 2 chicken spicy Italian sausages (or whatever kind you like)
  • 1 tablespoon olive oil
  • 3 tablespoons whole grain mustard, divided
  • 3 or 4 Yukon gold potatoes, cut into 3/4″ cubes
  • 1 large shallot, thinly sliced
  • 3 slices thick-cut bacon, diced
  • 8 ounces of Brussels sprouts, trimmed and halved
  • 2 tablespoons sour cream
  • Salt and pepper

How you do it:

  1. Preheat the oven to 425 degrees. In a large bowl, whisk together the olive oil and 1 tablespoon of mustard. Toss the potatoes, shallot, and bacon in the bowl until evenly coated with the mustard and oil. Sprinkle lightly with salt and a few grinds of fresh pepper. Spread the potato mixture in a 13″ x 9″ baking dish and roast for 10 minutes.
  2. After 10 minutes, remove the pan from the oven and give the mixture a good stir, making sure everything is cooking evenly. Prick the sausages a few times with a fork, place on top of the potato mixture, and put back in the oven for an additional 10 minutes.
  3. Meanwhile, make the mustard sauce by combining 2 tablespoons of mustard and 2 tablespoons of sour cream in a small bowl. Set aside.
  4. After the sausages have been cooking for 10 minutes, remove the pan from the oven and add the Brussels sprouts; gently stirring so that they are coated in some of the rendered bacon fat. Continue roasting everything — sausages included — for about 20 more minutes, until the sausages and potatoes are cooked through and the bacon is crispy. Season to taste. Top each portion with the sour cream and mustard sauce.


11 thoughts on “Sausages and Mustardy Roasted Potatoes with Brussels Sprouts and Bacon

  1. Oh my god, how did I miss this?! You know, I’m embarrassed to admit, but I only just recently discovered the true spelling of Brussels sprouts late last year. I know, it’s a crime. :-p But, I do love them, too. Most of all because they’re so darn cute…like miniature heads of cabbage. Jason hates them. Still gotta figure out some way to infiltrate so he changes his mind. :-p

  2. So, it took me a week longer to get to this recipe than planned, but it was excellent. Thanks, Bobbi.

  3. Looks great, smells awesome and mine should be done in about 10 minutes. I don’t have much juice though – maybe my mustard was too thick and the bacon too lean?

    • Perhaps — both of those things could make the outcome a bit different. I hope you enjoyed it!

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