Brussels sprouts
with pickled onions chorizo sausage
Get festive with Dan Cooper's BBQ sprout side dish. Brussels sprouts, chorizo, and pickled onions dance together for a flavour-packed feast. Perfect for your festive BBQ!
Ingredients
2 tbsp extra virgin olive oil
2 tsp thyme
225g chorizo sausage
225g pickled sweet mini silver skin onions
1kg blanched sprouts
Salt and pepper
Method
1. Prepare the chorizo by skinning and finely dicing.
2. Drain the onions and chop in half.
3. Wash and blanch the sprouts insuring they are still quite firm.
4. Prepare the barbecue for direct heat, approx. 200°C. If using a charcoal barbecue, you need 1 full chimney starter of lit briquettes.
5. Pre-heat the Gourmet BBQ System Wok or a cast iron skillet on a direct heat for around 5 minutes.
6. Add the olive oil followed by the chorizo. Stir the chorizo, allowing all the juices to melt out of the meaty chucks. Continue cooking for 2 minutes.
7. Add the silver skinned onions and thyme and mix with the chorizo. Stir-fry for a further 1 minute.
8. Finally, add the pre-cooked sprouts. Give them a good mix so all the flavours have a chance to combine. Cook with the lid down for 4 minutes until all the sprouts have thoroughly heated through and they are perfectly tender.
