A while back, when I first started my business, I was on a brussels sprouts kick and believe it or not, wanted a change from the good-old bacon brussels sprouts. I put goetta brussels sprouts on the menu and realized just how much of a winner this dish was! Since then, I drifted away from them for no reason other than I got distracted with other recipes, and my husband stopped eating the brussels sprouts I prepared. I figured he just didn’t like them anymore.
Only recently, I started using goetta again to add more protein to the side dish, and voila. I couldn’t believe my eyes… Brian was eating brussels sprouts OUT OF THE PAN before it was even served. He also ate seconds. So if this doesn’t sell the recipe to you, just try them for yourself. It’s so easy, and delicious. You have very little to lose. I promise!
Goetta Brussels Sprouts
- 1 1/2 – 2 lbs brussels sprouts washed, stemmed, and quartered if they're large, halved if their small.
- 6 oz goetta I used Glier's
- 2 tbsp extra virgin olive oil
- 1 clove garlic (small) minced, or chopped
- Salt and black pepper to taste
- In a large pan over medium-high heat, saute olive oil and brussels sprouts. Stir and let cook for about 5 minutes to get a slight crispness.
- Either move all the brussels sprouts to one side of the pan, or make a whole in the center for the goetta. Place goetta and garlic in the pan and break apart ensuring it cooks evenly. Then stir in the brussels sprouts.
- If you're looking for crisper brussels sprouts, add 2 tbsp of water to the pan and leave uncovered for another five minutes to ensure they're not too crunchy. You may have to do this a couple of times. If you like softer, less toasted brussels sprouts, add 1/4 cup of water to the pan and cover with a lid for 5-7 minutes. Stir occasionally. Don't worry, this won't make them mushy.
- Once the sprouts are done to your liking, taste and add salt and pepper.
- Serve hot, and enjoy!