Another evening when meal prep didn't really happen, and I didn't get home until right before dinner time. And I needed to wake baby-cakes up. Nooo!
So I did what all hungry mothers do, I opened the fridge and let my daughter pull things out.
Brussels & Sausage
1/4 to 1/2 lb cooked sausage, crumbled
1 onion, chopped
1 half bulb garlic
1 lb brussells
2 cups chicken stock
Chop onions, add to hot cast iron skillet along with a couple heaping tablespoons of lard, or other fat. In-between stirring onions, chop garlic, and add when onions have cooked for a couple minutes. Cut off the ends of the brussels sprouts, after washing, and place, cut side down, on pan. (As pictured.) You may want to squish the onions out of the way a little bit so the brussels can brown. Cook for another couple minutes, then pour broth on top, and pile precooked sausage on top. Allow to simmer on high heat for about 10 minutes, until broth is reduce, and brussels are soft.
Meanwhile, set the table, throw scraps on the floor to keep baby happy, and pull out some parmesan cheese, if desired.
Once stock is reduced and the lovely greenery has changed colors and is very soft, run a knife through the brussels and mix everything up, and add another tablespoon (or two!) of fat. Salt if desired, and serve with a little cheese. Yum yum!