Once a self-described “picky eater,” Allie Hough now operates her own food blog, “The Adventures of a Foodaholic,” where she shares recipes of all types.
“Growing up I was a very picky eater, but once I was living on my own and cooking for myself I realized how much I enjoyed the process. I got more adventurous with ingredients and continued to expand from there. I decided to start a blog because I love to cook and wanted to share my favorite recipes with others. I typically share easy to make meals that don’t require a lot of time or ingredients but are tasty and offer a wide variety of different cuisines.
Hough lives in Hastings with her husband and their one-year-old son, and when she isn’t blogging about her food adventures, she works full-time as an accountant.
She said the sausage, sweet potato and Brussels sprout skillet is “very easy and doesn’t require a lot of ingredients but has a lot of flavor.”
View more of her favorite recipes at theadventuresofafoodaholic.blog.
Yield: 4 servings
3 uncooked pork bratwursts, sliced at a 45-degree angle
3 slices bacon, chopped
2 medium sweet potatoes, diced
1 12-ounce bag Brussels sprouts, roughly chopped
1 teaspoon olive oil
1 teaspoon onion powder
1/2 teaspoon chili powder
1 tablespoon maple syrup
Heat oil in a medium frying pan. Stir in sweet potatoes, onion powder and chili powder. Cook over medium heat for about 8 minutes, stirring occasionally.
In separate large sauté pan, cook sausage and bacon over medium heat for about 10-12 minutes, stirring occasionally. Bratwurst and bacon should be browned.
Remove bratwurst and bacon from pan, and discard all but 1 tablespoon bacon grease. Add Brussels sprouts into pan with bacon grease and cook for about 6 minutes, stirring occasionally.
Pour maple syrup into Brussels sprouts and stir. Mix in sweet potatoes and meat, stirring well to combine. Serve immediately.