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Brussels Sprouts with Caramelised ChorizoBrussels Sprouts with Caramelised Chorizo
Brussels Sprouts with Caramelised Chorizo
Brussels Sprouts with Caramelised Chorizo
Don't like Brussel Sprouts? These Caramelised Chorizo, Cranberries and Bread Brussel Sprouts will change your mind.
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Recipe - Ballybofey - Kavanagh's
Brussel-Sprouts-Chorizo-600x360
Brussels Sprouts with Caramelised Chorizo
Prep Time5 Minutes
Servings4
Cook Time15 Minutes
Ingredients
100 g Chorizo Sausages diced into 2cm chunks
50 g Ciabatta Bread Rolls cut into 2cm pieces
50 g Dried Cranberries
500 g SuperValu Brussels Sprouts trimmed and halved
80 g SuperValu Butter melted
1 tbsp SuperValu Fresh Thyme
2 tbsp SuperValu Olive Oil
Directions
  1. Place the chorizo, bread, half of the butter, and thyme into the bowl of a food processor and pulse once or twice. Season with salt and pepper.
  2. Pour the combined contents into a bowl and set aside.
  3. Meanwhile, bring a large pan of salted water to a boil. Add the Brussels sprouts and simmer for 5 minutes.
  4. Using a slotted spoon, transfer the sprouts to a bowl of ice water to stop the cooking process.
  5. Heat the olive oil in a very large, heavy, non-stick frying pan over low heat.
  6. Add the chorizo and bread mixture to the pan and cook, shaking frequently to color and caramelize the bread and chorizo. Season with salt and pepper.
  7. Remove the mixture from the pan to a small bowl and add the dried cranberries.
  8. Return the pan to high heat and add the Brussels sprouts. Fry for 3 to 5 minutes until slightly colored.
  9. Season with salt and pepper and add the remaining butter.
  10. Stir in the chorizo mixture and toss to combine briefly.
  11. Transfer to a platter and serve immediately.
5 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
100 g Chorizo Sausages diced into 2cm chunks
SuperValu Spanish Mild Chorizo Ring (200 g)
SuperValu Spanish Mild Chorizo Ring (200 g)
€2.49€12.45/kg
50 g Ciabatta Bread Rolls cut into 2cm pieces
Rustic Ciabatta 2 Pack (190 g)
Rustic Ciabatta 2 Pack (190 g)
2 for €2.65
€1.49€7.84/kg
50 g Dried Cranberries
SuperValu Cranberries (200 g)
SuperValu Cranberries (200 g)
€3.50€17.50/kg
500 g SuperValu Brussels Sprouts trimmed and halved
SuperValu Brussel Sprouts (500 g)
SuperValu Brussel Sprouts (500 g)
€1.69€3.38/kg
80 g SuperValu Butter melted
SuperValu Irish Creamery Butter (227 g)
SuperValu Irish Creamery Butter (227 g)
€2.19€9.65/kg
1 tbsp SuperValu Fresh Thyme
SuperValu Fresh Thyme (20 g)
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
2 tbsp SuperValu Olive Oil
SuperValu Olive Oil (500 ml)
SuperValu Olive Oil (500 ml)
€3.69€7.38/l

Directions

  1. Place the chorizo, bread, half of the butter, and thyme into the bowl of a food processor and pulse once or twice. Season with salt and pepper.
  2. Pour the combined contents into a bowl and set aside.
  3. Meanwhile, bring a large pan of salted water to a boil. Add the Brussels sprouts and simmer for 5 minutes.
  4. Using a slotted spoon, transfer the sprouts to a bowl of ice water to stop the cooking process.
  5. Heat the olive oil in a very large, heavy, non-stick frying pan over low heat.
  6. Add the chorizo and bread mixture to the pan and cook, shaking frequently to color and caramelize the bread and chorizo. Season with salt and pepper.
  7. Remove the mixture from the pan to a small bowl and add the dried cranberries.
  8. Return the pan to high heat and add the Brussels sprouts. Fry for 3 to 5 minutes until slightly colored.
  9. Season with salt and pepper and add the remaining butter.
  10. Stir in the chorizo mixture and toss to combine briefly.
  11. Transfer to a platter and serve immediately.