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 mins
Cook Time25 minutes mins
Servings: 4 people
Author: Amanda Lawson
- 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
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.