This maple Dijon chicken sausage with crispy Brussels sprouts is the kind of easy autumn dinner you will want to make every week. Sliced chicken sausage caramelizes in a sweet and tangy maple mustard glaze, while the Brussels sprouts roast until golden and crispy at the edges. A cool, creamy mustard yogurt dip on the side ties everything together. All of it cooks in one air fryer basket in about 30 minutes.

The recipe is based on a cozy fall video on the Airfryworld Facebook page. Below you will find the timing, tips for Brussels sprouts that even skeptics love, and easy swaps.

Air Fryer Maple Dijon Chicken Sausage and Brussels Sprouts

Recipe by JuliaCourse: Main, DinnerCuisine: AmericanDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

380

kcal

Protein

27

g

Carbohydrates

19

g

Fat

20

g

Fiber

4

g

Total time

30

minutes

Caramelized chicken sausage coins in a sweet and tangy maple Dijon glaze with crispy roasted Brussels sprouts and red onion, served with a creamy mustard yogurt dip. An easy one-basket autumn dinner in 30 minutes.

Ingredients

• For the sausage and Brussels sprouts

• 400 g (14 oz) fully cooked chicken sausages, sliced into coins

• 300 g (10 oz) Brussels sprouts, trimmed and halved

• 1 tablespoon olive oil

• 1 tablespoon maple syrup

• 1 tablespoon Dijon mustard

• 1 teaspoon whole grain mustard or mustard seeds

• 1/2 red onion, thinly sliced

• Salt and black pepper, to taste

• Fresh parsley, for serving

• For the mustard yogurt dip

• 1/2 cup Greek yogurt

• 1 teaspoon whole grain mustard

• 1 teaspoon Dijon mustard

• 1 tablespoon lemon juice

• 1 pinch salt

Directions

• Start the Brussels sprouts
  Toss the halved Brussels sprouts with the olive oil, salt and pepper. Air fry them cut side down at 380°F (190°C) for 8 minutes, shaking the basket once.
• Mix the glaze
  Whisk together the maple syrup, Dijon mustard and whole grain mustard.
• Add the sausage
  Add the sausage coins and red onion to the basket, drizzle with half of the glaze and toss. Air fry for 7 to 8 minutes, shaking halfway, until the sausage is browned at the edges.
• Glaze again
  Drizzle the remaining glaze over the sausage and air fry for 1 to 2 more minutes until sticky and caramelized.
• Make the dip
  Stir together the Greek yogurt, both mustards, lemon juice and salt.
• Serve
  Sprinkle with fresh parsley and serve hot with the mustard yogurt dip and a lemon wedge.

Notes

• Use fully cooked chicken sausages so they only need to brown. For raw sausages, see the FAQ below.
• Choose small, firm Brussels sprouts. They cook evenly and taste sweeter.
• Add the glaze only for the last 10 minutes, because maple syrup burns easily.
• Leftovers keep in the fridge for up to 3 days.

Julia’s Tip: Place the Brussels sprouts cut side down in the basket for the first few minutes. The flat side gets direct heat and turns deep golden and caramelized, which takes away any bitterness.

How to Get Crispy, Not Bitter Brussels Sprouts

Many people only know Brussels sprouts boiled and soft, which brings out their bitter flavor. Roasting them at high heat does the opposite and makes them nutty and slightly sweet. A few simple tips help:

• Trim the stem end and pull off any yellow outer leaves.
• Halve the sprouts so they have a flat surface that caramelizes.
• Dry them well after washing. Wet sprouts steam instead of crisping.
• Leave space in the basket and shake it once so they brown evenly.
• The loose leaves that fall off become extra crispy, like little chips.

Which Sausages Work Best for Maple Dijon Chicken Sausage?

• Fully cooked chicken sausages are ideal. They only need to brown, so the timing stays easy.
• Chicken apple sausages add a sweet note that goes perfectly with maple.
• Smoked turkey or pork sausage such as kielbasa gives a heartier, smokier flavor.
• Vegetarian sausages work too. Brush them with a little extra oil so they do not dry out.

The Maple Dijon Glaze for Chicken Sausage

The glaze is just three ingredients: maple syrup for sweetness, smooth Dijon mustard for tang and whole grain mustard for texture. Together they create a sticky, slightly spicy coating that caramelizes on the sausage. If you do not have maple syrup, honey works the same way. Always add the glaze at the end of the cooking time, as the sugar in maple syrup can burn in the hot air.

The Creamy Mustard Yogurt Dip

The cool dip balances the sweet glaze and the roasted flavors. Greek yogurt keeps it light and high in protein, two kinds of mustard give it flavor and a squeeze of lemon makes it fresh. It also goes well with chicken tenders, roasted potatoes or as a sandwich spread. Prepare it ahead and keep it covered in the fridge for up to 3 days.

Meal Prep and Leftovers

Maple Dijon chicken sausage and Brussels sprouts are great for meal prep. Divide everything into containers and keep the dip separate. Reheat in the air fryer at 350°F (180°C) for 3 to 4 minutes to bring back the crispiness. The dish is also delicious cold, tossed with mixed greens as a warm-cold salad.

Variations

• Add cubed sweet potatoes or butternut squash with the Brussels sprouts for a heartier meal.
• Toss in a few apple wedges for the last 6 minutes.
• Swap the sausage for chicken thighs cut into chunks and add 4 minutes.
• Sprinkle with toasted pecans or crumbled feta before serving.

Frequently Asked Questions

Can I use frozen Brussels sprouts?

Yes. Cook them from frozen without thawing and add about 5 minutes. They will be a little softer than fresh sprouts.

Can I make maple Dijon chicken sausage with raw sausages?

Yes, but cook them whole first at 375°F (190°C) for 10 to 12 minutes until they reach 165°F (74°C), then slice and continue with the recipe.

What can I use instead of maple syrup?

Honey, agave syrup or a little brown sugar mixed with water all work well in the glaze.

What should I serve with it?

Serve it with rice, quinoa, mashed potatoes or crusty bread, or enjoy it on its own as a lighter low-carb dinner.

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