Happiness is...Brussles Sprouts

It's finally starting to feel like Fall!  That crisp Fall smell has, at last, hit the air.  That wonderful mingling of wood-fire smoke, rotting leaves, and briny-foggy-mist (luvz it!) and it lingers throughout the day. 

I have pulled out the sweaters, dusted off the boots, rounded up the mufflers, and mended the holes in the mittens in anticipation of many long walks, kicking through piles of gold and crimson leaves.  I enjoy the Fall weather so much!  Cold noses and all.

Ooh! And Hats! I get to start wearing my hats again.

Today I took a long walk.  The sun was shining and big puffy clouds swiftly raced through the clear blue sky, leaves were falling with the breeze like feathers.  Everyone has their porches decorated with pots of kale, the last of the green tomatoes (which I desperately want) are drooping in their beds and the pumpkins are out on the stoops. It was a picture perfect Fall day.

I found myself at the Produce Stand, which was overflowing with the seasonal bounty.  There were bushels of beets, parsnips, turnips, sugar pie pumpkins, huge butternut squash, and piles of my favorite vegetable...Brussles Sprouts!  Nothing, to me, says Fall cooking like Brussles Sprouts.

I picked out 2 lbs. of petite rose cabbages, nestled them in with my other purchases and practically skipped home, swinging my bag and kicking leaves.  I couldn't wait to cook up my favorite Brussles Sprouts recipe.

This has become my "go to" recipe for every Holiday Pot Luck I am invited to, because it is not only super quick and easy to make, but I never ever hear, "Eeewww, Brussles Sprouts!"  It's that good.
That, and I never tell anyone it's Brussles Sprouts until after they've tried it.

Hashed Brussles Sprouts

Ingredients:
1 lb. Brussles Sprouts
1 medium Yellow Onion
1/2 c. diced Sausage ~or~ 2-3 strips thick cut Bacon
1 T. chopped fresh Thyme ~or~ 1 tsp. dried Thyme
2 T. Chicken Broth ~or~ Broth of Choice
Balsamic Vinegar, to taste
Kosher Salt, to taste
Freshly ground Black Pepper, to taste

Today I started off by shredding 1 lb. of Brussles Sprouts.

I like shredding the sprouts because they cook so quickly 

and there is little chance for uneven cooking

I shredded them by hand, with a knife, but when I need to shred a lot of sprouts

I do it in the food processor, with the slicing blade.

I roughly sliced up I medium Yellow Onion.

Feel free to thin slice the onion, I just like thick pieces.

You could also substitute Red Onion if you like it a little sweeter.

 

Next I diced up 1/2 c. of spicy Chicken Andouille Sausage.

Normally I would use 1-2 slices of thick cut Bacon, diced, but

I had some sausage in the refrigerator, so I used that.

I've also used Pancetta, Prosciutto, and Italian Sausage before, 

but anything smoked or cured or pork will do.

Actually, I've even made it without meat all together and it was great!

 

I got my skillet really hot and threw in the diced Andouille Sausage,

and cooked it until it started to get all crispy and good.

 

Then I added in the Yellow Onion and a good tablespoon of

chopped fresh Thyme (use 1 tsp. of dry).

I cook this mixture until the onions are soft and tender.

 

Finally I threw in the shredded Brussels Sprouts and 2 T. of Chicken Broth

in the pan for a very quick 3-4 minute saute.  

I wanted the sprouts to be a brilliant green color and crispy in texture.  

 

Today I finished the dish off with a drizzle of 

reduced Balsamic Syrup (I made some earlier in the week),

a pinch of Kosher Salt, and a ton of freshly ground Black Pepper.

This is a great side dish with a roasted chicken or pork loin.

I make these sprouts every Thanksgiving.

I put leftovers over rice with a little soy sauce and steamed tofu.

But usually, I eat leftovers cold right out of the fridge.

Today I just scooped them right up into a big bowl,

threw on my booty-slippers and a scarf and sat out on the 

back porch watching the cats in the garden and enjoying my 

favorite Brussels Sprout dish in the crisp Fall air.