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Brussels Sprouts with Chorizo and Muscatels

Sweet and spicy, these sautéed brussels sprouts with chorizo and muscatels are a quick and easy side dish.
Prep Time10 minutes
Cook Time25 minutes
Servings: 4 people
Author: Amanda Lawson

Ingredients

  • 500 g brussels sprouts (about 3 cups)
  • 1 smoked chorizo sausage
  • 1/4 cup muscatels
  • 2 tbsp olive oil
  • 1 tbsp sherry vinegar
  • salt and pepper

Instructions

  • Put the muscatels in a small dish and the sherry vinegar. Set aside.
  • Wash and trim the base of each brussels sprout and remove and tough leaves. Cut them in half from top to bottom.
  • Remove the skin from the chorizo and chop it finely.
  • Heat the olive oil in a fry pan. Add the chorizo and cook until starting to crisp up.
  • Add the brussels sprouts and the muscatels with the vinegar.
  • Cook the brussels sprouts, stirring often, until they start to blacken, about ten minutes.
  • Season to taste, then serve immediately.