I haven’t made this yet–but I love sausage and I like Brussels sprouts. Since I do a lot of cabbage and greens with sausage, I want to try this, so I’ll just share it.
2 Servings
Brussels sprouts are not very popular in my country and they certainly weren’t on my family’s table. I don’t think I can recollect one time that I ate them in my house or anywhere else in Italy.
Things started changing a couple of years ago when I decided to host my first Thanksgiving’s dinner. During my “due diligence” period, in my quest for dishes traditionally served in the US for that holiday, I found out that Brussels sprouts were a must as a side dish, stir-fried or roasted, preferably with bacon or pancetta and even with raisins.
Little by little my acquaintance with these little guys turned into a beautiful friendship and now I’m totally in love with them for several different reasons.
First, their appearance – because no matter what they say, appearances still count! 🙂 Their vibrant green has the magical power to put me in a…
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