Garlic Butter Sausages and Broccoli Skillet

Nutrition unverified · 4 servings · US measures · 10 min publisher preparation per four-serving batch

Total time: 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.

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.

Ingredients

• 1 lb sausage(450g) is the source parenthetical; original US quantity controls. (Bratwurst or Italian style)
• 1 lb broccolicut into florets · (450g) is the source parenthetical; original US quantity controls.
• 3 tbsp butteror oil divided,
• 5 count garlic clovesminced
• 1 tsp Italian seasoning
• 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.
• 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.
• 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.
• ½ cup fresh chopped parsley
• 1 tbsp fresh thyme leaves
• ½ cup Water for sausage simmerAdded from the source method; omitted from its ingredient list.

Before you start

• Stovetop and large skillet
• Knife and cutting board
• Instant-read thermometer
• Pot for blanching vegetables
• Ice-water bowl

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.

Cook

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.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

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.

Listed allergens: milk. Check purchased labels and cross-contact.

First-cook checks

• 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.