I sliced up three raw sweet italian sausages and sauteed them in a frying pan until browned, then added one large diced onion, cooking until soft, deglaze with a dash of chicken stock, then setting aside.
While they cook, take a pound or two of brussels sprouts (you'll need to estimate the amount) and trim the end, then half lengthwise. Place facedown in a cold, dry frying pan. Fill the entire pan with facedown brussels sprouts- if you have a big pan, you may be able to fit more than a pound. It may be wiser to trim and add the sprouts to the pan as you go you so do not accidentally process too many. Drizzle a few tablespoons of olive oil over the brussels sprouts, crack some salt and pepper over, then cover and heat over a medium-high heat for five minutes. After those five minutes, remove the cover and continue to cook two to three more minutes.
As the brussels sprouts cook, dice one bell pepper (or two smaller peppers- something spicy might be nice), juice and zest a lemon, salt, pepper, sweet hungarian paprika, and a teaspoon of dijon mustard. Combine in a bowl.
Once the brussels sprouts are done, turn off the heat and add the bell pepper sauce, a generous sprinkle of freshly grated parmesan cheese, and quickly toss together with a wooden spoon. Add the sausages and onions and stir together. Serve immediately. If you need a starch, serve over white rice, but if you are watching your carbs you can enjoy by itself. At the end of it all, made two large bowls worth, but if you have some rice or another starch, can easily spread over multiple meals.
