From inthekitchenwithkath.com
(Adapted from a recipe in Mark Bittman’s How to Cook Everything Fast)
I used ghee since I had just made a fresh batch, but you can also use olive oil as the original recipe suggests.
Serves 4
2 tablespoons ghee (or olive oil)
3.3 ounces fresh hot Italian sausage (each Isernio link is about 3.3 ounces)
1½ pounds Brussels sprouts
½ cup water
Salt and pepper to taste
1. Trim the Brussels sprouts and cut them in half.
2. Heat the ghee in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, for about 3 – 5 minutes.
3. Add the Brussels sprouts to the skillet. Add the ½ cup of water. Sprinkle with salt and pepper. Cover and cook for about 10 minutes, or until just tender. (Smaller sprouts may take less time.) Check on them a time or two and add a bit more water, if necessary.
4. When the sprouts are just about done, remove the cover and raise the heat to medium high. Cook, stirring just once or twice, for a couple of more minutes. The liquid should evaporate and the sprouts should be starting to get brown.
5. Taste and add more salt and pepper if necessary. Serve hot or warm.