Sausage and Brussels Skillet

Sausage and Brussels Skillet

  • Servings: about 3
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2 T grass-fed butter (Kerrygold)

about 22 oz sausage (I like Kiolbasa, look for gluten free, no MSG, no nitrates)

red onion, thinly sliced

20 oz shaved brussels sprouts (they cook down alot)

onion powder

garlic powder

salt and pepper

lemon zest and juice


Melt butter in a large cast iron skillet over med to med high heat. Add sausage and brown how you like it. Remove sausage from skillet and set aside to add back at the end. Remove skillet from heat and add onion and brussels sprouts. Put skillet back over heat, saute until cooked down and browned a little, stirring occasionally, and sprinkle with onion powder, garlic powder, salt and pepper. Depending on what kind of sausage you use, you may need to add a little more fat to the skillet if your veggies are sticking.

Add sausage back to the skillet with onion and brussels to heat up. Sprinkle with some lemon zest and juice on top to serve immediately.

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