Why couldn’t Brussels sprouts taste this spectacular during Thanksgiving ’96 in the Condell household?
That is what I was saying to myself as I was creating this week’s recipe. I don’t know what’s going on with me, but everything coming out my kitchen has been straight fire! If there is a roll, I am on it.
Now, why did I feel like making Brussels sprouts this week? Well, they are slowly coming into season so we have plenty of months to recreate this recipe and it was my meat week so it only felt right to include Italian sausage in edible sausage casings from DCW Casing and bacon. 🙂
Pan Seared Brussels Sprouts W/ Italian Sausage, Bacon and Mushrooms
Prep Time: 15 Minutes
Cook Time: 20 Minutes
- 10-Oz Brussels Sprouts, cut in half
- 6-Oz Crimini Mushrooms, sliced
- 10-Oz Bacon
- 2 Italian Sausages, cut in 1/2 inch pieces
- 3 Cloves of Garlic
- 1/2 Lemon
- 1/2 Tsp Paprika, Herbs de Provence & Thyme
- Salt and Pepper, to taste
- Cast iron or heavy bottomed skillet
1. Wash the brussel sprouts, remove the outer leaves and cut them in half.
2. Wash the mushrooms thoroughly and cut to 1/4-inch slices. Slice the sausage to 1/2-inch pieces. Cut the garlic into paper thin slices.
3. Brown the bacon in the skillet over medium high heat and let it cook through. Remember to flip a few times for even cooking. After it’s done, move it to paper towel covered plate to absorb the extra fat grease. Keep the bacon fat in the pan.
4. Drop the Brussels sprouts and sliced garlic in the skillet (cut side down) and cook it in the bacon fat. Stir after three minutes. Salt and pepper lightly.
5. After five minutes of cooking the Brussels sprouts, add the cut pieces of sausages and stir occasionally.
6. Drop in the mushrooms.
7. Cut the bacon into small bite sized pieces and mix it in with the rest of the food in the pan.
8. Season with the herbs de provence, paprika, thyme, salt and pepper. Always taste your food and under/over season to your preference!
9. Food should be done around 15 minutes. Brussels sprouts and mushrooms should be tender.
10. Squeeze half a lemon on top to top it off!
How did I eat it? I prepared bow tie pasta and made a simple garlic, butter and lemon sauce to compliment all the flavors from my pan seared Brussels sprouts!
I like to give vegetarian options at the end, but this dish really tastes so good because of the meat and bacon fat! I would sear the Brussels sprouts in grape seed oil, add more mushrooms and maybe cook it with a white wine.
PS: Does anyone else wonder why we call them Brussels sprouts? I thought there would be a cool back story to the mysterious proper noun that I could interject when meeting new people (jk), so I turned to Google.
Turns out, they were quite popular in Brussels, Belgium. Not so interesting…and kind of makes sense if you think about it.
PPS: The word Brussels starts sounding weird after typing and saying it in my head for thirty minutes straight. Carrying on…
Can I reminisce about New York for a little? I didn’t think I would enjoy the city as much as I did.
A few more days would have been nice.
I need to explore Central Park a bit more and all the museums that NYC has to offer!
Already looking at flights for January, my friend just moved out there last week and it would be a nice surprise to visit her. 🙂
What is the most exciting fact you know? Brussels sprouts, love them or could not care less?