Wednesday, May 21, 2014

Paleo Brussels, Bacon & Sausage Bowl

Few things go together better than brussels sprouts and bacon. I've made many dishes that pair the two, and they usually also feature a bit of maple syrup or honey (often balanced out by a little tangy mustard).

Since I'm doing a sugar detox I wanted to prepare my sprouts without any sweetener, so the ingredients (and simplicity!) PaleOMG's 5 Ingredient Bacon Brussels Sprouts Slaw were perfect. Julee uses only a splash of apple cider vinegar to flavor her dish, allowing the bacon fat and just a little salt, pepper and garlic to flavor the dish.

This recipe is basically a riff off her recipe, with a few exceptions. I usually buy shredded brussels at Trader Joe's, but my store was out of them. Instead I took whole sprouts and just chopped them thinly. I also added a small apple for a little natural sweetness, and some pecans for crunch. So I guess you could call this a 7 ingredient brussels bowl, which could alternately be a slaw if you use shredded sprouts.

If you're concerned about making this dish sugar-free, definitely be choosy when it comes to your sausage. I used Applegate Farms' organic fire roasted red pepper sausage, and it was delicious.

Brussels, Bacon & Sausage Bowl
adapted from PaleOMG

1/2 lb. diced bacon
1 lb. brussels sprouts, thinly sliced
1/2 diced onion (I used yellow, the original recipe calls for red)
2 tsp. apple cider vinegar
1 small apple, diced
3 precooked sausage
garlic powder, salt & pepper to taste
1 tbs. raw chopped pecans

Cook bacon over medium heat in a large dutch oven until crisp. Remove with a slotted spoon to a paper towel.

Add sprouts, onions, vinegar and apple to bacon fat. Cook for about 10 minutes, stirring occasionally, until the apple and onion are soft. Season with salt, pepper and garlic while cooking.

Return bacon to pot along with sausage. Stir and cook for another 5 minutes. Taste for seasoning and adjust accordingly.

Stir in pecans or sprinkle on top before serving.

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