Sausage, Potato, and Brussels

Sausage, Potato, and Brussels

Potato and brussels sprout salad

Created by Brava



Active Time

~15 min

Total Time

~30 min


  • ½ cup minced red onion plus 1 cup thinly sliced red onion
  • Juice of 1 lemon
  • 2 cups diced Yukon Gold potatoes (½-inch pieces)
  • 2 cups thinly sliced Brussels sprouts
  • 4 fresh pork sausage links
  • 2 teaspoons mayonnaise
  • ¼ teaspoon dried oregano
  • ½ cup baby arugula

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper


mixing bowls

Brava glass tray

Nutrition Information

Allergens: Eggs


  • Lunch
  • Dinner
  • Dairy Free
  • Fall
  • Glass Tray
  • Gluten Free
  • Paleo
  • Pork
  • Potatoes
  • Recipes
  • Sausage
  • Serves 4
  • Vegetables
  • Weekend
  • Weeknight
  • Winter
  • Year Round

  1. step

    Prep vegetables & sausages

    • In large bowl, toss together minced red onion and lemon juice; set aside for vinaigrette.
    • In medium bowl, toss together potatoes, 1 teaspoon cooking oil and a pinch of salt.
    • Evenly spread potatoes in Zone 3 of Brava glass tray.
    • In same bowl, toss together Brussels sprouts, sliced red onion, 1 teaspoon cooking oil and a pinch of salt.
    • Evenly spread Brussels sprouts and onion in Zones 1 and 2 of glass tray.
    • Place sausages lengthwise on top of Brussels sprouts (2 per zone).

  2. step

    Roast vegetables & sausages

    • Slide glass tray into top shelf.
    • Select “Sausage, Potato, and Brussels” on your Brava touchscreen and follow instructions.
    • While food cooks, prepare vinaigrette.

  3. step

    Finish vinaigrette

    • In bowl with minced onion and lemon juice, add mayonnaise, oregano, 2 tablespoons extra-virgin olive oil and a pinch of salt and pepper; stir until creamy.

  4. step

    Finish & serve

    • When your food is done, transfer potatoes, Brussels sprouts and sliced onion to bowl with vinaigrette and toss to coat evenly.
    • Arrange potato and Brussels sprout salad and sausages on individual plates. Garnish each plate with a few arugula leaves.