Keto Brussels Sprout & Sausage Crack Slaw


Step 1Grease 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.

Step 2Place 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.

Step 3Place 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.

Step 4Add the shredded Brussels sprouts and stir through. Add the coconut aminos (or tamari sauce), Worcestershire sauce (or more coconut aminos) and lemon juice.

Step 5Cook for about 10 minutes, stirring occasionally, until the Brussels sprouts are tender. Season with salt and pepper to taste.

Step 6Optionally, add red pepper flakes and chopped herbs such as parsley.

Step 7Serve warm or let it cool down and refrigerate for up to 4 days. Reheat before serving.