Brussels sprouts with Caramelised Chorizo
Ingredients
- 500 g fresh brussels sprouts trimmed and halved
- 2 tbsp olive oil
- 100 g chorizo sausage diced into 2 cm chunks
- 50 g day-old sourdough bread cut into 2cm pieces
- 80 g butter diced
- 50 g dried cranberries
- Salt and pepper
Method
- Bring a large pan of salted water to a boil. Add the Brussels sprouts and simmer for 5 minutes.
- Meanwhile, Heat the olive oil in a wok pan over a medium heat. Add the chorizo and bread pieces and cook shaking the pan frequently to colour and caramelise the bread and chorizo. Season with salt and pepper. Add half butter now and continue cooking for 1 minutes.
- Using a slotted spoon, transfer Brussels sprouts to the wok and fry for 1 more minute. Season with salt and pepper, and add the remaining butter and cranberries. Toss the brussels sprouts until coated with the butter.
- Transfer the Brussels sprouts to a platter and serve immediately.
