# Garlic Butter Sausages and Broccoli Skillet 4 portions · US measures · unverified · 10 min publisher preparation · 30 min Garlic Butter Sausages and Broccoli Skillet, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Blanch broccoli 3 min, chill in ice water and drain before skillet cooking.
1 lb sausage(450g) is the source parenthetical; original US quantity controls. (Bratwurst or Italian style)	Simmer sausages with their water 10 min; evaporate water. Brown in two-thirds butter and half garlic; pork 160°F/poultry 165°F; reserve.	Return sausages and warm; add optional garnishes.
½ cup Water for sausage simmerAdded from the source method; omitted from its ingredient list.
2 tbsp butteror oil divided,
2 ½ count garlic clovesminced
1 lb broccolicut into florets · (450g) is the source parenthetical; original US quantity controls.	After sausage is reserved, cook drained broccoli with remaining fat/garlic, herbs and seasoning 4–5 min; add stock, lemon and optional hot sauce and reduce.
1 tbsp butteror oil divided,
2 ½ count garlic clovesminced
1 tsp Italian seasoning
¼ cup vegetable or beef stock(60ml) is the source parenthetical; original US quantity controls.
1 tbsp hot sauceoptional (we used Sriracha) · Optional; excluded or included as stated in the publisher nutrition.
½ cup fresh chopped parsley
1 tbsp fresh thyme leaves
½ count lemonjuice · Juice of 1/2 lemon + lemon slices, for garnish
to taste Salt and fresh cracked pepperUnquantified in source; use to taste or as optional garnish as stated.
to taste Crushed red chili pepper flakesoptional · Unquantified in source; use to taste or as optional garnish as stated. Optional; excluded or included as stated in the publisher nutrition.

## Ingredients - 1 lb sausage. (450g) is the source parenthetical; original US quantity controls. (Bratwurst or Italian style) - 1 lb broccoli — cut into florets. (450g) is the source parenthetical; original US quantity controls. - 3 tbsp butter — or oil divided, - 5 count garlic cloves — minced - 1 tsp Italian seasoning - ½ count lemon — juice. Juice of 1/2 lemon + lemon slices, for garnish - to taste Salt and fresh cracked pepper. Unquantified in source; use to taste or as optional garnish as stated. - ¼ cup vegetable or beef stock. (60ml) is the source parenthetical; original US quantity controls. - 1 tbsp hot sauce — optional (we used Sriracha). Optional; excluded or included as stated in the publisher nutrition. - to taste Crushed red chili pepper flakes — optional. Unquantified in source; use to taste or as optional garnish as stated. Optional; excluded or included as stated in the publisher nutrition. - ½ cup fresh chopped parsley - 1 tbsp fresh thyme leaves - ½ cup Water for sausage simmer. Added from the source method; omitted from its ingredient list. ## Equipment - Stovetop and large skillet - Knife and cutting board - Instant-read thermometer - Pot for blanching vegetables - Ice-water bowl ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Boil broccoli for 3 minutes, chill in ice water, then drain. 2. **Step 2.** In a skillet, cook sausages with the listed water, partly covered, over medium heat for 10 minutes, turning occasionally. Let water evaporate. 3. **Step 3.** Add two-thirds of the butter, half the garlic and optional chili flakes. Brown sausages for a few minutes and cook pork sausage to 160°F, or poultry sausage to 165°F; reserve. 4. **Step 4.** Melt remaining butter and add herbs, remaining garlic, seasoning and broccoli for 4–5 minutes. Stir in lemon, stock and optional hot sauce; reduce briefly, return sausages and serve. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - The publisher lists 531 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Garlic Butter Sausages and Broccoli Skillet](https://www.eatwell101.com/garlic-butter-sausages-broccoli-recipe) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-garlic-butter-sausages-and-broccoli-skillet/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.