Whole30 + Keto Sausage + Brussels Hash

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 1x


  • 1 tablespoon avocado oil
  • 2 pounds ground pork
  • 2 teaspoons fennel seeds
  • 2 teaspoons dried sage
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 pound brussels sprouts, shaved
  • 1 bell pepper, sliced
  • 1 yellow onion, sliced
  • top with sunny side up eggs or hard boiled eggs


  1. Heat your cast iron skillet over medium heat for 5 minutes. Add the avocado oil, ground pork, fennel seeds, dried sage, garlic powder + salt. Break up with a spoon, stirring occasionally, until the pork is cooked through. About 5-8 minutes. Transfer to a bowl.
  2. In the same skillet over medium heat with any remaining fat from the ground pork still in the skillet, cook the brussels sprouts, bell pepper + onion. Season with a pinch of salt. Cook, stirring occasionally, until crisp tender, 8-10 minutes.
  3. Add the pork back in to warm for 1-2 minutes.
  4. Serve topped with sunny side up eggs, or poached eggs, or hard boiled eggs.
  5. Leftovers will keep in an airtight container for at least 5 days in the fridge, or at least 6 months in the freezer.


Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator, or 6 months in the freezer. HEATING: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a skillet over medium heat until warm. Can reheat straight from frozen, or thaw in the fridge overnight.