Goetta Brussels Sprouts

Vegetable, Side dish

Servings: 4 servings

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!