Pan-Fried Sausage with Cheesy Brussels Sprouts & Broccoli

Directions

1. Start by browning the sausages in a lightly oiled skillet over medium-high heat, turning them as they cook until no longer pink in the center. Transfer the sausages to a plate and loosely cover with foil.
2. Fill a medium saucepan halfway with hot water and bring it to a boil, then keep it simmering.
3. Rinse the Brussels sprouts, trim the ends, and pat dry.
4. When the water boils, add salt and the Brussels sprouts, giving them a quick stir. Let them cook until they begin to soften, about 10 minutes.
5. While the sprouts cook, wash the broccoli and cut into bite-sized florets, with the stems chopped smaller.
6. Drain the cooked Brussels sprouts and add the broccoli; continue cooking until both vegetables are tender, about 5–6 more minutes. Drain and set aside in a bowl.
7. Grate the cheddar cheese and set it aside.
8. Return the skillet to medium heat, melt a little butter, then whisk in flour until smooth and pale golden, about 1 minute.
9. Slowly whisk in the milk, cooking until the sauce thickens, then stir in the cheese until melted and smooth. Add the vegetables and toss to coat; remove from heat.
10. Serve by dividing the sausages and the cheesy vegetables onto plates and enjoy.