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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!