Ingredients
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3 tablespoons extra-virgin olive oil, divided
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8 ounces Italian sausage (about 3 links), casing removed
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1 cup diced onion
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½ cup diced carrot
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½ cup diced celery
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2 tablespoons finely chopped garlic
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2 teaspoons paprika, preferably smoked
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12 ounces baby yellow potatoes, sliced
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8 ounces Brussels sprouts, trimmed and sliced
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4 cups low-sodium chicken broth
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2 tablespoons red-wine vinegar
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½ teaspoon salt
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½ teaspoon ground pepper
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¼ cup chopped flat-leaf parsley
Directions
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Heat 1 tablespoon oil in a large pot over medium heat. Add sausage and cook, stirring occasionally and breaking up with the spoon, until browned, 4 to 6 minutes. Transfer to a plate.
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Add the remaining 2 tablespoons oil, onion, carrot and celery to the pot; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and paprika; cook, stirring, for 30 seconds. Add potatoes, Brussels sprouts and broth; bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until the potatoes are tender, 6 to 8 minutes.
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Stir in the sausage, vinegar, salt and pepper. Serve sprinkled with parsley.
