1 lb low fat italian chicken sausages (garlic or mild) 

2 tsp. olive oil 

1/4 C. slivered almonds 

6 cardamom pods, cracked 

1/4 tsp. ground cloves 

1/4 tsp. cumin seed 

1/8 tsp. white pepper 

1 1/2 lb brussels sprouts, quartered 

1/2 C. reduced sodium chicken broth 

 

Remove sausage casings and discard. Crumble sausage meat with a fork. Warm oil in 12″ skillet over high heat. Add sausage, almonds, cardamom, cloves, cumin, and pepper. Cook, stirring, until sausage and almonds become golden in places, about 6 minutes. Add brussels sprouts and broth. Stir to combine. Cover tightly and cook 15 minutes, until sprouts can be easily pierced with fork. Uncover and continue cooking until most of liquid in pan has evaporated, about 3 minutes. Serve.