Keto Brussels Sprout & Sausage Crack Slaw

Ingredients (makes 4 servings)

• 500 g Brussels sprouts, trimmed and shredded (1.1 lb)
• 500 g gluten-free sausage meat or ground pork (1.1 lb)
• 2 tbsp virgin avocado oil or ghee (30 ml)
• 2 tbsp coconut aminos or tamari sauce (30 ml)
• 1 tbsp Worcestershire sauce or more coconut aminos (15 ml)
• 1 tbsp fresh lemon juice (15 ml)
• sea salt and pepper, to taste
• 1 tbsp extra virgin olive oil (15 ml)
• Optional: red pepper flakes and parsley to serve

Instructions

1. Grease a skillet with avocado oil (or ghee). If you’re using whole gluten-free sausages instead of sausage meat, remove the casing. Trim the Brussels sprouts — the weight used in this recipe is per “trimmed” Brussels sprouts.
   
2. Place the Brussels sprouts in a food processor and shred using the slicing attachment. Alternatively, you can use a sharp knife to slice the Brussels sprouts as thin as you can.
   
3. Place the sausage meat in a skillet greased with avocado oil (or ghee) and break into small pieces with a spatula. Cook for 3 to 5 minutes over medium-high heat until cooked through.
4. Add the shredded Brussels sprouts and stir through. Add the coconut aminos (or tamari sauce), Worcestershire sauce (or more coconut aminos) and lemon juice.
   
5. Cook for about 10 minutes, stirring occasionally, until the Brussels sprouts are tender. Season with salt and pepper to taste.
   
6. Optionally, add red pepper flakes and chopped herbs such as parsley.
   
7. Serve warm or let it cool down and refrigerate for up to 4 days. Reheat before serving.
   

Follow us 136.0k

1. Blog
2. Recipes
3. Mains
4. Keto Brussels Sprout & Sausage Crack Slaw

1. Blog
2. Recipes
3. Keto Brussels Sprout & Sausage Crack Slaw

1. Blog
2. Martina Slajerova
3. Keto Brussels Sprout & Sausage Crack Slaw