Italian Sausage & Brussels Sprouts Skillet

Italian Sausage & Brussels Sprouts skillet is a must make.  I am getting ready to jump back onto the KETO bandwagon and this will be on my food plan for sure.

Skillet Meal in NO Time

One of the best things about this one skillet recipe is how quick it comes together…in 30 minutes you can have dinner on the table.  The sausage cooks down and gives you just enough grease to sauté the shaved sprouts in, and it adds a TON of flavor to the dish s well.

I purchase my brussels sprouts already shaved which saves a TON of time, if you cannot find them already shaved then it will take you a bit longer but not too much.  If you do not want to shave them you don’t have too, just adjust cooking time to make sure the sprouts are cooked through.

KETO & Non-KETO Friendly!

Like I mentioned before this will be on my menu plan for when I jump back onto the KETO train, but the beauty of this dish is those in your life who are not KETO will still LOVE it.  My mom has never been a big fan of brussels sprouts but she LOVES, LOVES, LOVES this dish.  She has asked me to make it several times.  This is another sprout recipe she is a fan of.

For the sausage I typically use a traditional Italian sausage but you could hot sausages or regular breakfast sausage if you would like.  You could even use ground chicken, pork or even bacon in the dish.  If you choose a leaner meat you might have to add in some olive oil before you sauté the sprouts.

Cheese … Please

The cheese is one of my favorite parts of this dish.  I love the extra richness it adds to the sprouts and the sausage.  I went with an Italian blend cheese but you use all mozarella or parmesan if you would like.

Honestly any good melting cheese would work.

You NEED to make this!

6 servings

Sausage & Brussels Sprouts Skillet (KETO friendly)

A super quick skillet dinner loaded with tons of flavor and with only 7 net carbs!

5 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

5 based on 3 review(s)

Recipe Image


1/2 pound Italian sausage, crumbled
2 oz shaved Brussels Sprouts
1/2 small onion, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
2-3 teaspoons Worcestershire sauce
2 ounces cream cheese
1 cup Italian Blend Cheese, shredded (or shredded parmesan)


Preheat oven to 425
In a medium oven proof skillet over medium cook sausage crumbling as it cooks, until no longer pink
Remove sausage with a slotted spoon to a plate, leaving grease in skillet
Add in brussel sprouts & onion, tossing to combine
Saute until just beginning to get soft
Add in garlic and cook for an additional 1-2 minutes
Stri in salt, pepper, Worcestershire sauce and cream cheese until well combined and cream cheese is melted
Add sausage back in and toss to combine
Top with cheese and place into oven
Bake for 5-7 minutes or until cheese begins to bubble and is lightly browned
Remove and let sit for 5 minutes before serving


You can use any sausage you prefer, just adjust carbs as needed

Each serving has 7 net Carbs as based on the Carb Manager App



1289 cal


100 g


23 g


69 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Pin this now so you don’t lose it!


  • Lynette

    Love Brussels sprouts. Have not tried this recipe but are you sure that, given the amounts of the various ingredients, this will serve 6??
  • Nandalee

    This is absolutely delicious! And so easy. I've made it twice already since discovering your blog a couple of months ago. I double the recipe, but don't change a thing. I serve it over gnocchi for my son who isn't watching his carbs. He loves it too! I'm looking forward to making it again and again and serving to guests. Thank you!
  • Bethanie

    I am in the middle of cooking this dish right now as I write this. I made a few changes but nothing major. I was already streaming a bag of frozen brussel sprouts when I found this recipe, so I once steamed I just threw them in the pan with the sausage just as it finished browning. I used Bragg Liquid Aminos instead of Worcheshire as my family prefers it. I also only had medium cheddar instead of mozzarella. It smells awesome. So quick and easy I can't believe it. Edit: Omg thank you so much for this recipe idea. We are loving it!!!
  • Peggy

    Have made this a few times now. Thank you. It is quick, easy and very satisfying. Any tips for crumbling the Italian sausage? I always find it "likes" to stay in larger -clumps- for lack of a better word. Thank you again.
  • Peggy

    Where is the recipe? I've made this a few times and we all love it! Iactually made it just a couple of weeks ago. i came back today to make it again and the recipe is missing from the site? However, I do get a very loud audio recording that loops every 30 seconds or so. All I see is your article and linls to other articles, and comments/questions. Help?

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:

This site uses Akismet to reduce spam. Learn how your comment data is processed.