Trim a thin layer off the ends of the Brussels sprouts and slice into quarters. Heat up 1 teaspoon oil on medium high heat in a large 12-inch nonstick skillet. Add the sprouts and stir to coat with oil. Cover and let brown 5-7 minutes flipping only once halfway through cooking. Take the sausages out and pierce each one in several places with a fork while the sprouts are cooking.
Remove the sprouts to a separate bowl and carefully add the sausages and remaining oil to the pan. Toss the sprouts with the balsamic, salt and pepper. Sear the sausages to brown, 2-3 minutes each side. Measure out the water, milk and butter while the sausages cook.
Once sausages are browned on both sides add the water, milk, butter and pasta to the pan. Stir to combine and bring to a boil. Reduce to a simmer and cover. Cook 8-10 minutes or until pasta is cooked. Remove the sausages to a cutting board and slice into ½ inch rounds. Stir the cheese powder into the pasta until combined. Stir the sausage back into the pasta and top with the Brussels sprouts.
Make It A Flex Recipe: Add leftover veggies from your fridge to customize your recipe.