A family favorite at the Wurstmeister's house. If you are going to eat vegetables, they might as well have bacon added....
12 ounces, Hermann Wurst Haus Hickory Smoked Bacon, cut into thin strips
1 onion, thinly sliced
8 garlic cloves, halved lengthwise
2 lbs. Brussels sprouts, halved
Coarse salt
Freshly ground black pepper
Sugar
In a large, deep skillet, fry the bacon over medium high heat, until browned, about 8 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to medium and cook, stirring until softened, 3 to 4 minutes. Remove the vegetables from the pan and set aside. Add the Brussels Sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the cooked bacon and vegetables to the Brussels Sprouts in the pan, then add the salt and pepper to taste and a pinch of sugar. Cover the pan with a lid and cook, stirring occasionally, until the Brussels Sprouts are just tender, about 10-12 minutes.