Sausage & Brussel Sprout Salad Recipe

  • 20min
  • 5min
  • 12
  • 12
  • 1 14-ounce package Smoked Sausage
  • 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 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
  1. In a large skillet, cook and stir sausage slices over medium heat about 5 minutes or until browned. Set aside to cool slightly.
  2. 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.
  3. In a large bowl, combine cooked sausage, Brussels sprouts, red onion, walnuts, and dried cranberries. Drizzle with vinaigrette. Gently toss.
  4. Serve immediately or cover and chill up to 4 hours.