STIR-FRIED SAUSAGES with red potatoes and Brussels sprouts
Recipe type: Entree
Cuisine: European
Prep time: 
Total time: 
Serves: 4
Sometimes I just want to cook a simple dish, tasting sharp, to prepare in a short time using only one pan. A recipe to share with friends, drinking a glass of beer, watching the game or making small talk. This is one of those recipes! Tasty stir-fried sausages chunks with red potatoes and Brussels sprouts. The shallot bites add a unique and delicious taste!
  • 3 Bratwurst sausages
  • 1 lb red skin potatoes
  • 15 Brussels sprouts
  • 10 shallots
  • 4 tbsp extra virgin olive oil
  • 1 glass of beer (best if lager German beer)
  • to taste table salt
  1. CHOOSING THE PAN To prepare this recipe, I recommend a steel pan to about 12-15 inches. I prefer to use a paella pan, it’s quite inexpensive and is very versatile, I love it and I recommend buying one! (If you want to see my paella pan, click here)
  2. FIRST STEPSWash and brush the red skin potatoes (best if small ones with thin skin). Peel and cut the shallots in half. Cut the sausages into chunks. Finally, clean Brussels sprouts and cut into slices.
  3. RED SKIN POTATOESPour the olive oil into the pan on the stove and heat on high flame. When the oil is hot, before it starts smoking, cut the potatoes into quarters and place them in the pan. Stir-fry the potatoes until they are golden brown.
  4. STIR-FRIED SAUSAGESPour the sausage chunks and the shallots into the pan. Continue to cook over high heat, stirring frequently with a wooden spoon until the sausages are golden brown. Now, raise the heat to high and add 1 glass of beer. Continue to cook for a few minutes until the alcohol evaporates, then lower the heat slightly and add the Brussels sprouts. Salt to taste. Cook over medium/high until the potatoes are cooked without being mashed and sausages are well cooked but still juicy. Serve the stir-fried sausages immediately or keep it in the fridge for a couple of days.
  5. STIR-FRIED SAUSAGES with red potatoes and Brussels sprouts
Recipe by philosokitchen at