Wednesday, December 17, 2014

Spicy Sausage & Sprouts - Quick & Easy Low Carb AND New Dessert Alert

Tonight we are taking a needed break from Christmas preparation...I needed an evening off to recoup. Before I tell you about this evening's quick and easy meal...I wanted to give you a DESSERT ALERT! I have a new dessert recipe coming out tomorrow! It's delicious, festive, and so easy to make. Check back tomorrow check it are going to want to make it!  ;-)

This evening I made one of my favorite quick low carb meals...Sausage & Sprouts. I love this dish because not only is it super easy, but it's super tasty too. This evening I used Aidell's Habanero & Pepper Jack Smoked Chicken Sausages (nitrite and nitrate free) along with brussels sprouts and coarsely shredded red cabbage. It turned out awesome. Another one of my other favorite sausage flavors to use is Aidell's Chicken & Apple Sausage because the flavors pair nicely with the sprouts. I've even added some diced apple to the saute as well as served it topped with fried eggs before.

It's so simple to put together; I trim and halve fresh brussels sprouts and then place them in a covered glass casserole dish with a few tablespoons of water in the microwave and steam them until just tender, about 5 minutes. You could also steam them on top of the stove, if preferred. While the sprouts are steaming, I slice the sausages diagonally and then brown them in either a cast iron skillet, wok, frying pan (or you can grill them before slicing). Tonight I added a bit of coconut oil to my wok and stir-fried the slices of sausage until browned and then transferred them to a bowl and then briefly sauteed some sliced red cabbage and moved that to the bowl along with the sausage. I like to keep the red cabbage crisp-tender for a bit of added texture, color, and crunch. Lastly, I added some butter to the wok and added my steamed and drained sprouts to the pan and sauteed them until lightly browned in the butter and then added the sausage and red cabbage back to the wok and tossed until combined. That's it, it's ready to serve. I have plenty leftover for lunch tomorrow, too, which is always a good thing! I snapped a couple quick photos below. Enjoy!


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