Cheesy Brussels Sprouts with Andoullie Sausage

Cheesy Brussels Sprouts with Andoullie Sausage

  • Servings: 8
  • Difficulty: medium
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A rich and creamy dish that would convert even brussels sprouts biggest detesters.


  • 1 lb brussels sprouts (I used purple brussels sprouts because thats what came in my Imperfect Produce Box)
  • 2 andouille sausage links (about 6 oz), sliced into coins
  • 2 garlic cloves, minced
  • 1/8 tsp blackened seasoning (I use this)
  • 2 tbsp butter
  • 2 tbsp blanched almond flour (I use this)
  • 3/4 cup heavy cream
  • 1 cup shredded cheddar
  • 2 tbsp olive oil

Toppings (Optional)

  • 1/4 cup shredded cheddar
  • chopped  parsley


  1. Preheat oven to 375 degrees F
  2. Rinse brussels sprouts, carefully trim bottom stem, cut in half from top to bottom.
  3. Add oil to skillet or oven safe pan  and heat over MED heat.
  4. Add sausage and cook for 3-5 minutes stirring continuously.
  5. Add brussels sprouts, garlic and seasoning. Continue to sauté for 3-5 minutes. Once cooked, set aside.
  6. In a saucepan melt butter over MED heat, add flour and whisk for 30 seconds.
  7. Add heavy cream and bring to a boil. Immediately lower heat to LOW and let simmer for 3-5 minutes.
  8. Remove from heat and little by little whisk in cheese till smooth.
  9. Pour cheese sauce over sausage and brussels sprouts and mix gently till combined. As an optional step top with more cheddar.
  10. Bake in oven for 10-15 minutes till heated through and bubbly.
  11. Sprinkle with parsley and serve.

Beautiful purple brussels sprouts from my Imperfect Produce BoxProcessed With DarkroomProcessed With Darkroom

Copy of Untitled (3)

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