Go Back
–+ servings
Print Add to Collection

Skillet Sausage and Brussels with Pumpkin Seed Pesto

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 1 tbsp olive oil
  • 1 lb sausage*
  • 1 lb brussels sprouts, trimmed, then chopped or blended**
  • ½ tsp kosher salt
  • 1 pint cherry or plum tomatoes (halved if large)
  • Lemon wedges, for topping (optional)

For pesto:

  • 3 cups loosely packed arugula, parsley, cilantro, and/or basil
  • ½ cup pumpkin seeds (raw or roasted)***
  • ¼ cup olive oil
  • 3 tbsp lemon juice or apple cider vinegar
  • 1 clove garlic
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • *It’s best to use raw bulk sausage. If you can’t find that, you can also use the pre-cooked sausages, sliced or chopped into bite-sized pieces. Just brown them and then follow the recipe.
  • *You could use ½ lb sausage and replace the rest with a can of beans.
  • **The easiest way to prep brussels is to trim off the ends, then add to a high-speed blender (in two batches) and pulse just to chop up.
  • ***I use the Costco sprouted pumpkin seeds. They’re so good!
  • Note: ~ you can serve this over pasta, rice, or any grain to make it a more hearty bowl. If using pasta, toss the hot pasta with some of the pesto and some pasta water (and parm if you want) to coat, then toss in the sausage/veg and top with more pesto.

Items you can prep ahead (optional)

  • Chop or blend 1 lb brussels sprouts
  • Make the pesto

Instructions

  • In a large skillet over medium or medium-high heat, add 1 tablespoon oil and sausage. Cook the sausage until it’s browned and mostly cooked through, breaking it up into bite-size chunks along the way, about 3-5 minutes. Transfer to a bowl or plate.
  • If there is no oil remaining in the skillet, add another tablespoon. Add the brussels sprouts and salt, toss together, then cook over medium heat, undisturbed, for 3 minutes to get some color on the sprouts.
  • Add the sausage back to the skillet along with the tomatoes and mix everything together. Cover with a lid and cook for 3 minutes over medium-low heat, then remove the lid, give everything a stir, and cook for 2 more minutes. At this point, the tomatoes should have softened and some burst open and the brussels should be cooked through.
  • Meanwhile, add all the pesto ingredients to a high-speed blender. Use your tamper tool to help encourage blending and blend until smooth, scraping the sides down as needed.
  • Serve the sausage/sprouts dolloped with the pesto. Squeeze lemon all over (if using). See note for other serving options!

Notes

Substitutions:

  • To make vegetarian, you could replace the sausage with 2 cans of chickpeas. Fry them in oil with ½-1 teaspoon salt to crisp them up, then remove and follow the recipe. 
  • Replace brussels with cabbage and/or cauliflower, chopped small.
  • Use another ground meat or cubed up chicken in place of sausage. If doing so, add ½ teaspoon salt to the meat when cooking. You can also add some fennel and red pepper flakes!

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Sausage/sprouts: up to 4 days in the fridge or freeze for 2 months.
    • Pesto: up to 6 days in the fridge or freeze for 2 months.

Leftovers + Repurposing:

  • Warm up the sausage/brussels in the microwave until warmed though or in a skillet (covered will help it heat up faster). 
  • Top with pesto and lemon and herbs if you have some.
  • You can thin out the pesto with some water or more lemon if you want it looser/saucier.
  • If you have leftover pesto, you can turn it into a dressing or a dip! Stir in some yogurt for a pesto yogurt dip or thin it out with a bit of water and more lemon for a loose dressing or sauce for salads or bowls. Toss roasted veggies in the pesto, spread it on toast and top with scrambled eggs…the options are endless!