• 1 tablespoon coconut oil or ghee butter
• 0.7 lb Brussels sprouts
• 2.5 oz thin Kabanos sausage, sliced
• 1 medium clove garlic, finely diced
• ½ teaspoon salt
• Zest of 1/3 lemon
• 1 tablespoon lemon juice

Instructions 

Cut away the hard tails from the Brussels sprouts and peal away the outer leaves or give them a good wash. Cut each sprout in half.

Heat coconut oil in a large skillet (frying pan) over medium-high heat. Add the Brussels sprouts, cut side down, and cook for 3 minutes each side. Remove to a plate.

Add the kabanosi sausage and pan-fry for 20-30 seconds, then add the garlic and lemon zest and cook together for another minute until fragrant and lightly browned.

Add back the Brussels sprouts, season with salt and drizzle with lemon juice. Stir through together for about 20-30 seconds and serve.