Turkey Italian Sausage and Brussel Sprouts with Caramelized Shallots & Garlic in a Balsamic Reduction

WHOO.

That’s a title.

But holiness is this a tasty, gluten free, low carb meal.

So the inspiration for this dish came from two places.  First, my dad made this for Thanksgiving last year:
Brussel Sprout Hash with Caramelized Shallots

Then I pinned this recipe on pinterest:
Brussel Sprouts with Mexican Chorizo

Question: Should I combine them?

OF COURSE.

Brussel Sprouts and Italian Sausage. Absolutely.

But chorizo was expensive and high in fat and calories.  I used Jennie-o Sweet Italian Turkey Sausage (QFC sale score!), which was 160 calories per link…you may be able to find something lower in calories, but I actually really liked the taste.  It wasn’t overpowering, and it still had enough fat to flavorfully cook the sprouts.

This is not a HEALTHY healthy recipe…the fat amount is fairly high.  I was looking for a dish that was full of protein and fiber, and low in carbs.  If anyone has any suggestions on how to lower the fat without significantly lowering flavor, please shoot them my way!  I’d love to hear if you have any brand suggestions I haven’t come across yet!

Italian Sausage and Brussel Sprouts

2 servings
Calories: 344
Fat: 21.6 g
Carbs: 13.7 g
Fiber: 7.2 g
Protein: 23.6 g

2 links Turkey Italian Sausage
1lb Brussel Sprouts, cut into halves
1 shallot, thinly sliced
4-5 cloves garlic, thinly sliced
1 tbs Brummel & Brown Spread (or other low-cal butter sub spread)
Olive Oil
2-4 tbs balsamic vinegar (depends on how strong you want the flavor)

Remove the sausage links from their casings and brown over medium heat in a sauté pan.  Set the meat AND THE FAT aside.

Steam (or boil) the brussel sprouts 3-5 minutes until slightly softened.  Drain if necessary.

In the sauté pan, melt the butter spread over medium low (at about a 4/10) heat.  Add the shallots and garlic to the butter and let soften, about 5-7 minutes.  Add 2 tbs balsamic vinegar and allow the shallots and garlic to continue cooking, until the vinegar has reduced a bit.  Turn the heat up to medium high, add JUST the fat back into the pan, and add the brussel sprouts.  When the brussel sprouts start to brown (this is where the olive oil came in, I needed a little extra help browning the sprouts), add the sausage.  Mix together, get everything all nice and hot, and serve.  So yummy.

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