Sausages, Rasher & Sprouts
This is a healthy recipe if you source your pork products carefully. Normally I would be saying stay away from processed meats but every now and again, you can enjoy sausages and rashers. Jane Russell sausages are 96% pork and she ethically rises animals. They are nitrite free. Onions are a great prebiotic food for your gut bacteria.
Brussel Sprouts are a member of the cruciferous vegetables, a source of sulphur and glucosinolates (cancer-fighting properties). An excellent source of folic acid, Vitamin C & K and beta-carotene and a good source of B6,B1, fibre and potassium. Lots of people do not like them but try them with this recipe!
One Serving: 5g Carb 355kcals
One serving
| Fibre | Protein | Carbohydrate | Fat |
|---|---|---|---|
| 6g | 27g | 5g | 26g |
Ingredients
Makes 2 servings
220g, 7 Jane Russell, 96% Pork Sausages
60g, 2 rashers (fat cut off)
200g Brussel Sprouts
10ml olive oil
5g mustard (optional)
Method
Peel and wash the sprouts.
Dice the onion finely.
Heat the oil gentle in the pan and add the onion. Prick the sausages with a fork and fry with the rashers for 15 minutes.
Boil the sprouts whole, for 2 minutes then drain and slice them in halve.
Add the sprouts to the frying pan with the onion and pork and reduce the heat.
Put the lid on the frying pan and allow the ingredients to infuse for 5 mins. Add a little mustard if you like mustard.
I like to slice the sausages lengthways at this point as it looks like you get more sausage on your plate.
Serve. Season with black pepper and no salt is needed.
