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Most Asian supermarkets will stock Chinese sausage – since it’s dried, cured and smoked,
the package will last for over a year if unopened (also check the expiration date on package). You can also freeze the package for a long time If you’ve opened a package and only use a few links, wrap the remaining tightly in plastic wrap and refrigerate for up to 6 months or store in freezer.
First, preheat your oven to 400F. Wash and trim your Brussels sprouts, cut them into quarters for faster cooking.
Cut the Chinese sausage into 1/2″ pieces. Keep the ingredients separated on a baking sheet. The Chinese sausage cooks faster than the Brussels sprouts, so this will make it easier to remove from pan. Toss ONLY the Brussels sprouts with a little cooking oil. The sausage does not need oil (it’s got plenty of fat!)
Roast in oven for 7 minutes, or until the Chinese sausage is slightly browned, and you can see the fat sizzling on its surface. Remove pan from oven and scoop out the Chinese sausage to a plate.
Return Brussels sprouts to oven to finish roasting for another 5-10 minutes (depending on the size of your Brussels sprouts).
The Brussels sprouts are done when they are lightly browned and tender. Season the Brussels sprouts with the fish sauce (or soy sauce). You an also you Bragg’s Liquid Aminos, Tamari (Gluten Free) or Coconut Aminos (Paleo friendly). The Chinese sausage do not need any seasoning.
Toss with the Chinese sausage and serve.
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