Sprouts and Sausage

Sprouts and Sausage

Sprouts and Sausage

There is not an easier way to add cruciferous to your life.  Squeeze some Italian sausages out of their casings and into a hot frying pan, brown it up, toss in washed and halved brussels sprouts, cover and let the caramelization begin.  If your sausages are uncharacteristically lean on fat toss in a bit of butter or olive oil. Stir them every once in a while to even out the browning of the sprouts. Serve with some crusty bread and a glass of Gruner Veltliner and you're good to go.  My fave Gruner is by Hirsch- but Berger makes a great one that comes in a liter bottle.  Take me to you liter...

 

Mouthfeel, by Julie Glenn