• 1 small red onion, peeled and cut into 1/8-inch slices

• 1 tablespoon red wine vinegar

•  Kosher salt and black pepper

• 4 tablespoons olive oil

• 1 pound chicken/regular/Beyond sausage Italian sausage (hot or sweet), thickly sliced

• 1 ½ pounds brussels sprouts, trimmed and halved

• 1 ½ pounds new potatoes or red potatoes, chopped 

• 3-5 cloves garlic, chopped

• 1 cup flat-leaf Italian parsley, tender leaves and stems (about 1/2 bunch), roughly chopped (optional)

Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.

Preheat oven to 400 degrees.  Mix the potatoes and sausage with 2 Tbsp olive oil. Spread  onto a foil lined baking sheet and roast about 20- 25 minutes, stirring once or twice, until just until tender.  Take out of oven. 

Mix brussel sprouts, garlic, and 2 Tbsp olive oil.  Add to potatoes and sausages and cook another 20-25 minutes until sprouts are fork tender and the potatoes are golden brown. 

For pytt i panne: Turn everything into a skillet with some butter or oil and add pickled red onions and vinegar.  Mix well and saute a few more minutes until potatoes are your desired crispness.   Serve with a fried egg on top.