I made this recipe up on the fly with ingredients I had in my refrigerator. It's delicious! Definitely making it again.
4 Large Johsonville sweet Italian sausage links
12 brussel sprouts
1 pint whipping cream
1/2 sweet onion, diced
1 clove garlic minced fine
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
2 cups uncooked penne pasta
Heat the grill to high, about 400 degrees. Place the sausage links on the grill.
Wash and dry the brussel sprouts. With a large knife, trim off the ends and cut each one into quarters. Place in a microwave safe bowl and cover with plastic wrap. Microwave on high for three minutes. Remove from microwave and season with salt and pepper and 1 tablespoon of olive oil and toss to combine. Scatter the Brussel sprouts on a grill pan and set the pan on the grill. Cook the sausage and brussel sprouts until they have a nice char bring careful not to burn. Remove from heat.
While the Brussel sprouts and links are cooking bring a pot of water to a boil and add the pasta. Cook according to package directions. Drain and set aside.
In a sauté pan over medium high heat, sauté the onions in 1 tablespoon olive oil until translucent. Add the garlic and butter, cream, nutmeg, salt and pepper. Cook until the cream thickens and coats the back of a spoon. About 5 minutes. Add the parmesan cheese.
To assemble, cut the sausage on the diagonal into 1 inch slices. Add the Brussel sprouts, pasta and toss to coat with sauce. Sprinkle with more parmesan to serve.