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Brussels sprouts are typically a fall vegetable, but thanks to speedy importing, you can get these little green gems all-year long to make keto Italian Brussels Sprouts with Sausage.
This is a simple keto dish that’s packed with flavor, and with just a handful of ingredients and a handful of carbs per serving, it’s meaty enough to be a main dish or you can serve it as a keto side dish.
Pork and Brussels sprouts make magic together, and this Italian Brussels Sprouts with Sausage dish is no exception. And, by doing a quick sautee on the sprouts, you can keep their vibrant green color and a bit of crunch.
Variations for Brussels Sprouts with Sausage
Make this easy keto recipe with two pounds of sprouts that you’ve prepped (take a slice off the bottom stem end, then pull off a layer or two of leaves looking for bugs) and sliced. To slice them, cut each sprout in half and lay the halves flat on the cutting board. Then, slice each half into three or four pieces. Voila, sliced sprouts! (see the video below)
Using a proper chef’s knife (quality counts, and buying a good quality chef’s knife is an investment that will last for years!) will help you make short work of these tasty keto Brussels sprouts, and you’ll also need a big skillet. Don’t try to use anything other than your biggest skillet, or the sprouts will steam and could turn into mush. There’s nothing nastier than overcooked sprouts!
Tips From the Chef
- Do NOT overcook Brussels sprouts! They turn funky nasty if they get mooshy. Cook until they are tender-crisp.
- A food processor with a slicer blade can make short work of prepping this dish.
- Change up the sausage to change the flavor profile – a spicy Italian sausage will add kick, a garlic sausage will add depth of flavor, or pick your favorite sausage.
- Add more oil if you need to while cooking.
- This easy keto side dish recipe is easily halved, or doubled!
- This keto vegetable recipe is great for keto meal prepping, but not so much for freezing. Frozen sprouts tend to go mooshy, but if you like mooshy sprouts, go for it!
What to Serve with Brussels Sprouts with Sausage
Italian Brussels Sprouts with Sasuage
- Prepare the brussels sprouts by slicing a bit off the stem end, and peeling off a layer or two of the outside leaves. These are bitter, and watch for little bugs inside when you peel them. Toss any that are buggy.
- Cut each sprout in half and lay it flat on a cutting board, then cut each half into three or four pieces by slicing from the rounded part of the sprout down to the flat part.
- Remove the sausage from the casing and put it in a large skillet. Add the chopped garlic and 1 tbsp of olive oil. Brown the sausage and garlic.
- Once the sausage is mostly cooked through, add the onion flakes and brussels sprouts. Add another tbsp of oil. Keep the heat fairly high and sautee the sprouts until they turn bright green with some caramelized brown spots.
- When the sprouts are tender-crisp, take off the heat, season with salt and pepper, and serve!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.