• 2 tablespoons Dierbergs olive oil (divided)
• 4 Dierbergs Kitchen Signature Italian Sausage links
• 2 cups diced red onion
• Coarse salt and freshly ground black pepper
• ½ cup reduced-sodium chicken broth
• 2 tablespoons cider vinegar
• 1 tablespoon whole grain mustard
• 1 package (12 ounces) Dierbergs Fresh Cut Brussels Sprouts
• 2 cups seedless red grapes, halved
• 2 tablespoons chopped fresh oregano

In large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add sausage links; cook turning frequently until browned, about 10 minutes. Transfer to plate.

 

In same skillet, add onion, remaining 2 tablespoons olive oil, salt, and pepper; cook stirring occasionally until onion is browned, about 7 minutes.

 

Add broth, vinegar, and mustard; stirring to scrape browned bits from bottom of skillet. Add sausages and Brussels sprouts; reduce heat, cover, and simmer stirring occasionally until internal temperature of sausage is 155°F., about 20 minutes.

 

Stir in grapes. Sprinkle oregano over top.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 397
Cholesterol: 80 mg
Fat: 20 g
Sodium: 543 mg
Carbohydrates: 31 g
Protein: 25 g
Fiber:
Saturated Fat: 6 g