One of my favorite weeknight dinners to make is broiled sweet pork sausages alongside pan-roasted Brussels sprouts. Your dinner will be ready in 15 minutes flat, provided you have some bread or pre-made grain at the ready, such as leftover pasta or rice.
I get the sausages from John Crow Farm, which is represented at the weekly Kendall Square Farmer’s Market close to my office. This is pretty much our only source of meat from June through October, and though it’s more costly than supermarket meat, I’m happy to pay extra for the peace of mind knowing I’m eating meat from livestock that have been pasture raised and humanely treated.
The Brussels sprouts are based on a version out of The Gourmet Cookbook, and it’s the only way I’ll make them now. They take on a crisp, nutty flavor that will have you reaching for seconds and thirds!
For the sausages: simply put them under the broiler for about 5 minutes per side, piercing the skin with a fork several times to let out some of the fat halfway through cooking.
For the Brussels sprouts: slice each one in half lengthwise and toss in a bowl with olive oil, salt, and pepper. Preheat a skillet over medium-high heat and pour in enough olive oil to coat the entire bottom, plus a little extra. Add the Brussels sprouts flat-side down and drizzle on some more oil (just because!). Reduce the heat to medium, cover with a lid, and cook for 5 minutes. Remove the lid and cook an additional 3-5 minutes, or until the bottoms are a deep golden brown.