Breakfast Sausage with Brussels Sprouts and Mushrooms (Serves 2)
I have been exploring the sausage offerings of the Whole Foods Market meat case. The butcher assured me the breakfast sausage would be great with eggs in the morning, but I decided to cook it with Brussels sprouts and mushrooms instead. You might eat it for breakfast, but my wife and I had it for supper and I finished the leftovers at lunch the next day. I chose breakfast sausage because there are a limited number of selections without added sugar and I already knew I liked chorizo. It turns out that breakfast sausage is pretty mild. If you like mild, you might like breakfast sausage. I hotted it up for this dish by adding red chili powder and crushed red pepper flakes, as well as a good dose of black pepper.
Prep Time: 10 minutes
Cook Time: 15 minutes
1 pound of breakfast sausage
1 pound of Brussels sprouts
8 ounces of fresh, sliced mushrooms
Crushed red pepper flakes
Red chili powder
Rinse Brussels sprouts. Cut away surplus stems, discard loose leaves, and cut heads into halves. Add sausage to a sauté pan over medium-low heat. Break into smaller pieces with a spatula and stir frequently as the meat begins to brown. After the pan becomes oily from the grease of the sausage, add Brussels sprouts and mushrooms. Add a pinch or two of red chili powder. Add a good dusting of crushed red pepper flakes and black pepper. Add salt to taste. Stir ingredients well. Let cook covered for about 10 minutes until Brussels sprouts are tender, stirring once or twice. Transfer to a plate and eat!
Notes: The only difference between this and my recipe for Chorizo Sausage with Brussels Sprouts is the addition of mushrooms (and spices to hot up breakfast sausage).
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