This healthy recipe for gluten free sauteed brussels sprouts with sausage is a great weeknight meal. You can use kielbasa or chicken sausages along with shredded brussels sprouts and apple. It makes a delicious hash that is low carb and perfect for dinner.
I like to use my twelve inch cast iron pan to make this recipe. I love how even cast iron pans heat. What I didn't love about them was cleaning them until I found this chainmail scrubber. The rubber in the center saves my hands and gets my pan really clean without any soap.
After the pan is clean I place it back on the stove on medium heat until all the moisture is gone. Then very carefully I pour a bit of oil into the pan and using a paper towel coat the inside of the pan. Now, my cast iron skillet is ready to go for the next meal.
How do you make Brussels sprouts not dry?
Using enough oil and then steaming the shredded brussel sprouts with a lid on the pan will help them to not dry out. The apple and onion in this recipe are also going to add moisture.
Heat the oil in your pan on medium high heat. Add the brussels sprouts, onion, apple and garlic. Cook with the lid off for 3-4 minutes. Stirring the ingredients so the oil is mixed in. Put a lid on your frying pan and cook for 5-6 minutes or until your brussel sprouts are wilted and the onion is starting to become translucent.
Take the lid off of your frying pan and add the salt, pepper, fennel seeds, cooked sausages and honey. Stir to mix these ingredients into your brussels sprout mixture. Cook another 2-3 minutes or until the sausages are heated through. Serve immediately.
Tools Used for This Recipe:
Why are my Brussels sprouts soggy?
Your gluten free sautéed brussels sprouts with sausage will become soggy if your steam the shredded brussels sprouts for too long. Be sure to keep checking them to make sure they still have a bit of crunch to them and are not becoming soggy.
If the Brussels sprouts begin to get soggy immediately take the lid off your pan and cook some of the water off allowing the Brussels sprouts to get browned on the bottom before stirring them.
Do you cut the bottom of Brussels sprouts?
Most Brussels sprouts will come from the grocery store already trimmed, but if they still have some woody parts on the end or if the ends are a bit discolored you will want to trim them.
Simple places the sprouts on a cutting board and slice the dense end off before tossing them in the food processor to be shredded. The ends can be bitter, so you will want to make sure they are removed.
If you like this recipe you might also enjoy:
Gluten Free Sausage, Kale and Potato Skillet
Gluten Free Kale Caesar Salad
Thai Style Cabbage Salad
Gluten Free Kale Salad with Peanut Dressing
Gluten Free Cheeseburger Casserole
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
Print
Gluten Free Sautéed Brussels Sprouts with Sausage
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This healthy recipe for gluten free sauteed brussels sprouts with sausage is a great weeknight meal. You can use kielbasa or chicken sausages along with shredded brussels sprouts and apple. It makes a delicious hash that is low carb and perfect for dinner.
Ingredients
1 pound Brussels Sprouts, shredded in food processor
2 Tbsp. Olive Oil
1 medium Yellow Onion, chopped
1 medium Fuji Apple, chopped
1 Tbsp. Minced Garlic
1 tsp. Sea Salt
1 tsp. Ground Black Pepper
2 tsp. Fennel Seeds
3 Bratwurst Sausages, cooked and sliced
2 tsp. Honey
Instructions
Chop the ends off of your Brussels sprouts and toss them into your food processor. I do mine in three batches so I don't shred them too thin. Pulse the sprouts in your food processor until they are shredded.
On medium heat in a skillet add your olive oil and let heat until warm. Add the Brussels sprouts, onion, apple and garlic. Cook 2-3 minutes and stir the ingredients until they are mixed together.
Place the lid on your skillet and steam the sprouts for 5-6 minutes until they are tender and the onion starts to become translucent.
Remove the lid and add the salt, pepper, fennel seeds, sausage rounds and honey. Stir to mix the ingredients together. Cook on medium for another 2-3 minutes until the sausages are heated.
Serve immediately while the meal is still hot.
Notes
You can omit the sausages and this recipe makes a great side dish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Meals
- Method: Stove Top
- Cuisine: Gluten Free