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Jessica Secrest

Howdy Cowboy Brussels Sprout Bowls

Golden-seared Brussels sprouts and browned smoked sausage piled over hot mashed potatoes, then finished with melty Gouda, crispy fried onions, and a drizzle of barbecue sauce. A fast skillet bowl built to use up whatever's left in the fridge.

⏱ 25 min6 servingsbrussels sproutssmoked sausagemashed potatoesskilletone pan

Ingredients

  • 2 tbspolive oil
  • 2 tbspbutter
  • 1 tbspKinder's Cowboy Butter seasoning · the creator's own blend
  • 1 lbBrussels sprouts · halved
  • 4 linksjalapeño cheddar smoked sausage · cut into 1/2 moons
  • 1 family-size containerpremade mashed potatoes
  • 2 ozshredded Gouda
  • 1/2 cupFrench fried onions
  • 1/4 cupBBQ sauce

Steps

  1. 1

    Chop the Brussels sprouts in half lengthwise. Cut the sausage links in half lengthwise, then slice into half-moons as thick or thin as you like.

  2. 2

    Heat the olive oil and butter in a 12-inch non-stick skillet over medium-high heat until the butter is melted.

  3. 3

    Place the Brussels sprouts cut-side down in the skillet and season with the Cowboy Butter seasoning. It's fine if they overlap.

  4. 4

    Sear the Brussels sprouts about 5 minutes per side, until golden brown and tender.

  5. 5

    Toss the sliced sausage into the skillet and sauté another 5 minutes, until browned to your liking.

  6. 6

    Microwave the mashed potatoes until hot.

  7. 7

    Plate the mashed potatoes, pile on the Brussels sprouts and sausage, then finish with Gouda, French fried onions, and BBQ sauce.

Creator's notes

Uses both oil and butter on purpose — oil has the higher smoke point, butter has the better flavor.

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