- 1 lb. ground Italian pork sausage
- 1 cup chicken stock
- 1.5 lbs. Brussel sprouts, ends cut off and halved
- 2 tsp. pink Himalayan or Kosher salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
In a large Dutch oven or pot, brown sausage over medium-high heat until cooked through. Increase heat to high and add chicken stock. Using a wooden or silicon spoon with a flat edge, scrape the bottom of the pan to deglaze and release any brown bits (read: flavor!) that have accumulated from cooking the sausage. Add Brussel sprouts and spices and reduce heat to medium. Cook 20 minutes or until Brussel sprouts are tender, stirring occasionally until done. ETA: This is my first time posting here so I hope I followed all the rules! It’s also my first-day doing keto and I love to cook so I’m super excited to post more recipes soon!