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Andouille, Brussels & Bacon

One-pan cast iron dinner: crispy Brussels sprouts in bacon fat with sliced smoked andouille and crumbled bacon.

Dinner 25 min Medium Moderate

Instructions

  1. Cook 4 strips bacon in cold cast iron over medium heat, flipping once, about 6 minutes until crisp. Transfer to paper towel. Leave all fat in the pan.
  2. Trim and halve 8 oz Brussels sprouts. Slice 2 andouille links into 1/2-inch rounds.
  3. Turn heat to medium-high. Add Brussels cut-side down in single layer. Do not touch for 4 to 5 minutes to get deep browning.
  4. Toss Brussels, push to one side of pan. Add andouille rounds to the empty side, single layer. Sear 2 to 3 minutes per side.
  5. Combine everything. Crumble bacon back in. Toss 1 to 2 minutes to marry the flavors.
  6. Off heat. Squeeze of lemon and hot sauce if desired. Optional: dice a jalapeno in step 3 for extra heat.