09-03-2015, 09:46 AM
In our house we just love Brussels Sprouts and I'm always coming up with a creative idea on how to make them. This time it's with sausage.
Chicken Sausage with Caramelized Bussels Sprouts
calories: 218 per 8oz serving
Serves 6
ingredients:
Have your sprouts and seasoning and herbs cut and ready for use.
Heat your pan to very hot and then add the oil.
Saute the sausage whole on a hot flame until the outside is nicely browned.
Remove from heat and then slice the sausages on an angle.
Return meat to the pan and lower the heat to half way.
Make a circle (empty space) in the middle of the pan.
Throw in the cut up sprouts into this space.
Cover and let saute on a medium-high heat until the sprouts start to caramelize.
Add the herbs and seasoning and toss all ingredients to mix .
Continue sauteing and tossing until the sprouts are done and the sausage looks like you want to eat it right now.
Add red pepper flakes for the last 3 minutes of cooking for extra spice.
Serve hot with some Parmesan cheese (optional) and a toss salad.
Chicken Sausage with Caramelized Bussels Sprouts
calories: 218 per 8oz serving
Serves 6
ingredients:
- 1 pound chicken sausage
- 4-5 cups brussels sprouts cut into quarters long-ways
- 3 Tbsp olive oil
- salt & pepper to taste
- dried Italian herbs - I like those McCormick herb grinders for this.
- red pepper flakes (optional)
Have your sprouts and seasoning and herbs cut and ready for use.
Heat your pan to very hot and then add the oil.
Saute the sausage whole on a hot flame until the outside is nicely browned.
Remove from heat and then slice the sausages on an angle.
Return meat to the pan and lower the heat to half way.
Make a circle (empty space) in the middle of the pan.
Throw in the cut up sprouts into this space.
Cover and let saute on a medium-high heat until the sprouts start to caramelize.
Add the herbs and seasoning and toss all ingredients to mix .
Continue sauteing and tossing until the sprouts are done and the sausage looks like you want to eat it right now.
Add red pepper flakes for the last 3 minutes of cooking for extra spice.
Serve hot with some Parmesan cheese (optional) and a toss salad.