15 minutes. One pan and minimal clean up. Paleo sausage and brussels sprouts. THIS. This is simple, so satisfying, and SO flavorful. Oh, and so healthy. That too.
How did I JUST discover apple chicken sausage? I was perusing the breakfast meat aisle at Publix and came across the Aidell’s brand of sausages. Chicken, apples, spices, and nothing weird or processed? Hello, lover. I had to give this a try, (especially as I’m t-minus a week until wedding dress shopping ahhhh).
To me, apples and sausage have a cozy, fall vibe that just begs for flavors like maple syrup and mustard. What else goes well with fall flavors? Brussels sprouts! And not just any brussels sprouts- crispy, blackened, DREAMY garlic, lemon, sweet and spicy brussels sprouts. Are you a convert yet? If not, give ’em a serious try. If you are already, you’re welcome.
- 2 Tbsp. cooking oil, (olive oil or avocado oil work well)
- 1 lb. brussels sprouts, trimmed and halved
- salt and pepper
- ½ tsp. red pepper flakes
- 4 links of chicken apple sausage, (I like Aidell's)
- 2 Tbsp. maple syrup
- 2 cloves garlic, minced
- 1 lemon, sliced in half.
- Mustard, for serving, (stone ground, dijon, or honey mustard all work well!)
- Heat the oil in a large cast iron skillet over medium heat.
- Add the brussels sprouts, season with a pinch of salt and pepper, and let cook for 2 minutes before stirring. This should give the brussels a lot of good color and flavor.
- Stir with a wooden spoon, making a space in the middle of the pan for the sausage. Add the sausage, and let everything cook 4 minutes.
- After 4 minutes, turn the sausage to brown the other sides.
- Drizzle the brussels sprouts with the maple syrup and stir. Let everything cook 2 more minutes.
- Add the minced garlic to the brussels sprouts, and stir. Let everything cook a final 2 minutes.
- Turn off the heat, and squeeze the lemon juice over the brussels sprouts. Stir one final time.
- Serve the sausage and brussels sprouts with a side of your favorite mustard for dipping.