This brussels sprouts with chorizo recipe is probably my favourite way with sprouts. A touch of sweet, smoky, meaty, with hints of spice, these sprouts are going to rock your world!
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Brussels Sprouts Lover or hater?
Are you a lover or a
fighter hater? I love brussels sprouts, and get really excited when I start seeing in season ones at the shops in mid autumn.
They are definitely one of those vegetables that I only ever buy and cook when in season. Like asparagus, despite the fact that both are available all year round, it just feels wrong to have them out of season! Do you feel like that?
Brussels Sprouts with Chorizo
If truth be told, I could eat them as they are, lightly steamed, with a sprinkling of salt. But when you sprinkle them with a little attitude, they become simply irresistible!
And nothing says attitude like chorizo! This smoky, Spanish sausage makes everything taste better and commands presence in any room it walks into.
Even better than bacon!
Brussels Sprouts with Chorizo Recipe
Our Brussels Sprouts with Chorizo recipe is super easy. This is what we’ll do:
- Trim and halve the sprouts.
- Half cook them in salted, simmering water for a few minutes.
- Slice the chorizo (while the sprouts are cooking).
- Fry the chorizo, followed by the sprouts. Done.
Sounds easy, doesn’t it? Now let’s take a look at the chorizo before going on to the recipe.
Chorizo for our Sprouts
If you can, get fresh chorizo for this.
Fresh chorizo is softer, naturally, and I think goes better in sautéed dishes. However, if all you can get are the cured variety, that’s fine, they’ll work too, we just won’t be cooking them as long.
How many chorizos you use will depend on their size but more importantly, what you’d like your finished dish to be – more brussels sprouts than chorizo, or half and half.
Now, chorizo is a fatty sausage, so in our Brussels Sprouts with Chorizo Recipe, there is no need for additional oil in your frying pan. We start with the chorizo to render the fat, then we add the sprouts in. Super easy.
Parboiling Brussels Sprouts
I like to parboil my brussels sprouts to give them a head start. So we cook them for the briefest of times later on, on a high heat.
However, if you prefer not to, that’s fine, just start with raw sprouts, and give them an additional 5 minutes in the pan, depending on how well done you like your brussels sprouts.
If you are using cured chorizo, and starting with raw sprouts, you’ll have to take the chorizo out of the pan after rendering the fat. Then just add them back when the sprouts are done. This way, your chorizo won’t be overly tough.
But definitely cut your brussels sprouts in half to ensure even cooking.
And that’s all there is to it. I know you are going to love these brussels sprouts with chorizo. Let me know if you make them.
Shall we get our aprons on?
More Christmas Recipes
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Brussels Sprouts with Chorizo (Delicious Christmas Side Dish)
- Chopping board
- large saucepan
- heatproof colander
- Large frying pan
- 500 g brussels sprouts
- 2-3 fresh chorizo (use 3 if your chorizo is small) cured will do too, if that's all you can get
- ½ tsp salt
- freshly ground black pepper
- 1 Tbsp fresh lemon juice about ½ a lemon
Parboil the Brussels Sprouts (can be done on Christmas Eve)
- Bring a large saucepan of water to boil with 1 Tbsp of the salt.
Trim, rinse and halve the brussels sprouts. Then drop them into the boiling water, lower the heat and simmer for 2 minutes.
- Drain, and rinse in cold water (from the tap) to stop them from cooking any further. Set aside. You can do this step on Christmas Eve, and place the sprouts in a bowl, and leave until Christmas Day to finish the recipe.
Let's Move On with the Recipe
Chop up the chorizo into small slices, about 1 cm (half an inch) in thickness.
Heat a large frying pan on medium heat and sauté the chorizo for 1-2 minutes to render the fat, see the image. This fat from the chorizo is precious, it’s full of flavour and spice, and is what we’re using to sauté the sprouts. And why we don't need, nor want, any oil for this recipe.
When you see that the fat has seeped out of the sausages, tip in the drained brussels sprouts. Increase the heat to high. Mix the sprouts and chorizo pieces, then leave everything untouched, for 1 minute. If you are using cured chorizo, take them out at this stage BEFORE adding the sprouts. Place your chorizo on a plate and keep warm until the sprouts are done. Then you’ll just be tipping them back in at the end.
- Then, mix everything up again, and repeat, leave it untouched for 1 minute. We are basically charring the brussels sprouts and chorizo on that high heat. Once the sprouts have taken on some colour and have browned bits, they are done. You only need about 2-3 minutes to do this. Taste, and add the half teaspoon salt if you need it. If using cured chorizo, tip them back in at this stage, and warm through for 30 seconds.
- Take off the heat, and finish off with some freshly ground blackpepper and the lemon juice.