Most of my recipes are created out of cravings. I want something good that my children will eat, that's relatively easy to make during the week, which require little prep time, and even less at the sink. I wasn't certain what to make on Thursday evening with everyone coming home at different times. There aren't too many vegetables they will all agree on. Brussels sprouts, believe it or not, they will. Everyone likes sausages and everyone likes pasta. To put a healthy spin on the dish, I used Applewood chicken sausages. (I almost always use chicken sausages.) Anyhow, other than the fact I was satisfying a craving, there's no backstory or sentimental tale here so I will move right on to the recipe.

Ingredients:

4 Applewood brand (or similar organic) chicken sausages, sliced. Any flavor - I used Italian.
2 packages of Brussels sprouts, trimmed and halved. About 5-6 cups.
1/4 of a small onion, chopped
2-3 cloves of garlic, minced
Olive oil
Balsamic vinegar - to taste
Sea salt
Pepper

Directions:

In a large saute pan add a small amount of olive oil - 1 tsp or so - to the pan. Turn heat on to medium high and when the oil is hot add the sliced sausages and saute until nicely browned - dark but not burnt. When done, set aside in a large bowl. Add 1-2 tsp of olive oil and the Brussels Sprouts, garlic and onion. If you have a smaller pan you may want to do this in 2 batches. Cook until the Brussels sprouts have a deep caramel color.  Add balsamic vinegar to taste. If they get dark but aren't fully cooked, simply turn heat down and place a lid on top ad cook for 10 minutes or so. Add salt and pepper.  When done add the sausages back to the pan and stir until the sausages and the veggies are well blended. 

Optional. In a large pot bring water to a boil and add half a package of bow-tie pasta - or any shape. And cook per directions on packaging. When done add to the sausage mixture. My children preferred it with the pasta but I quite liked it without. You may want to add more balsamic vinegar to the mixture once the pasta has been added. This would make a nice side dish, perhaps to a Thanksgiving dinner.