This morning we awoke to a cold, dark and gloomy morning. It is only up to 38 degrees here at lunch time. We have had lots of rain all night long...if it were a little colder we would have had a blizzard instead of a flood. They are calling for a possible wintry mix sometime tomorrow. I finally have all my Thanksgiving shopping done and worked a good part of yesterday on starting the prep work. While I am transitioning more of my traditional recipes over this year to being wheat/grain free for everyone (since I am the only one that eats this way), not everything I make for the family is wheat free, which means I still make 2 different versions of some items. I have done all my chopping (onions, celery, squash, etc.) and roasted the sweet potatoes for the casserole for the family. I baked some crustless individual Rich Pumpkin Custard Cups late last night (for me). Today I am working on making green bean casseroles which means I'll be making my grain free Cream of Mushroom Soup first. This morning I realized one of the many hazards of eating low carb and wheat/grain free. When we woke up, hubby immediately reached for a big old bagel (he does not eat wheat-free, although he eats and likes what I make--he still eats the other stuff). You know what oddity I was in the mood for when I got up??? Well, that would be brussels sprouts and sausage with onions!!! While I initially hesitated making it for "breakfast" since it's kind of an odd breakfast for most...that's what I wanted so I went ahead and made it for myself. Take this as a warning...eating low carb, wheat, grain and sugar free may cause you to eat really unusual things for breakfast!!! Check out my Sausage & Sprouts below. Enjoy!
|I found these at Costco a while back...they are not overly spicy, despite the habanero|
Sausage & Sprouts
Makes 1 serving
|P.S. -- I picked up an organic turkey at Costco for $2.79/lb|
1 tablespoon oil (olive or coconut)
1 tablespoon butter
Few tablespoons thinly sliced onion, optional
1 heaping cup of trimmed and halved fresh baby brussels sprouts
1 Aidells Habanero w/ Pepper Jack Cheese Smoked Chicken Sausage (sliced diagonally 1/4" thick)
Sea salt and freshly ground black pepper, to taste
Heat oil and butter in a medium skillet until hot; add onions and saute on medium heat until softened and transluscent. Add sliced sausage link and brown along with onions. While onions and sausage are cooking, place brussels sprouts in a covered casserole dish along with a tablespoon of water, cover and microwave on high for about 3 minutes until slightly steamed and softened, but still bright green. Drain off all water from sprouts and add to skillet with the onions and sausage. Turn heat up to medium-high and brown and caramelize sprouts, stirring frequently for about 5 minutes. Season with salt and pepper, to taste. If desired, add additional butter before serving.
The last line is redundant. Additional Butter is always desired before serving :-)
LOL, Luc -- you are SO right!!! ;-)
I stopped subscribing to the idea of breakfast foods too. Just look at the different cultures – anything can be eaten at breakfast! -Anna
You are so right, Anna! When you don't get stuck in the "breakfast food" mode...it opens up so many more possibilities! :-)
This looks scrumptious for breakfast or any time! Enjoy the rest of your holiday preparations and a very Happy Thanksgiving to you and yours! :-)
Hi CyberSis -- Thanks. I wish you and your family a very healthy Happy Thanksgiving, too! :-)
That's EXACTLY what i would eat for breakfast! Happy Thanksgiving to you and yours!
LOL, Patricia -- another sausage and sprouts lover!!! Thanks so much -- Happy Thanksgiving to you and yours, too! :-)
Do you have the nutrition info?
Post a Comment