Italian Sausage & Brussel Sprouts

What You’ll Need

• 1 lb Pasture Provisions Hot Italian Links

• 1 lb organic Brussels sprouts, trimmed & halved

• 4 cloves garlic, crushed or minced

• ½ yellow onion, thinly sliced

• 1 medium red bell pepper, sliced

• ¼ cup white wine or chicken broth

• 4 Tbsp olive oil, divided

• 1 tsp salt

• ½ tsp black pepper

• Optional: ½–1 tsp crushed red pepper flakes for extra heat

• Freshly grated Parmesan, for serving

Let’s Cook

1. Prep the Veggies
Trim the stems and halve the Brussels sprouts. Slice the onion and pepper. Crush or mince the garlic.

2. Cook the Sausage
Heat 2 Tbsp olive oil in a large cast-iron skillet or Dutch oven over medium heat.
Add the Italian sausage links and cook, turning occasionally, until browned and cooked through (about 10–12 minutes). Remove from the pan, let rest for 2 minutes, then slice into rounds.

3. Sauté the Aromatics
In the same pan, add the garlic, onion, and bell pepper. Sauté for 2–3 minutes until fragrant and just softened. Remove and set aside.

4. Brown the Brussels Sprouts
Add the remaining 2 Tbsp olive oil to the skillet. Place Brussels sprouts cut-side down and sauté until the outer leaves are golden brown, about 5–6 minutes.

5. Steam to Tenderness
Deglaze the pan with the white wine or chicken broth, scraping up any flavorful bits from the bottom. Cover and steam for 3–5 minutes until the Brussels reach your preferred tenderness.

6. Combine & Season
Return the sliced sausage, onion, pepper, and garlic to the pan. Toss everything together. Season with salt, black pepper, and crushed red pepper flakes (if using).

7. Serve
Spoon into bowls and top generously with freshly grated Parmesan.