Brussels Sprouts with Chorizo Sausage & Pickled Onions

Let’s get into the holiday spirit with Dan Cooper’s BBQ sprout side dish! Brussels sprouts, chorizo, and pickled onions come together for a delightful flavor party!

This dish is the perfect addition to your enjoyable BBQ celebration!

Ingredients

• 2 tablespoons of extra virgin olive oil
• 2 teaspoons of thyme
• 225 grams of chorizo sausage
• 225g of those delightful pickled sweet mini silver skin onions are available.
• 1 kilogram of blanched sprouts
• Salt and pepper

The Method

1. Remove the chorizo skin and chop it into small pieces.
2. Drain those onions and give them a thorough chop in half!
3. Give those sprouts a thorough wash and a quick blanch, making sure they stay fresh and firm!
4. Get the barbecue ready for some direct heat, around 200°C. When you’re firing up a charcoal barbecue, just grab a whole chimney starter filled with those lit briquettes!
5. For about 5 minutes, heat your Gourmet BBQ System Wok or a cast iron skillet over direct heat until nice and toasty.
6. First, drizzle in the olive oil, then toss in the chorizo. Give the chorizo a thorough stir, letting all those delicious juices flow out of the meaty bits. Keep in mind cooking for another 2 minutes!
7. Toss in those silver-skinned onions, along with some thyme, and give it a good mix with the chorizo! Give it another minute of stir-frying!
8. And now, let’s toss in those pre-cooked sprouts! Make sure to toss in a nice variety so all those flavors can mingle together beautifully. Just pop the lid on and let those sprouts cook for about 4 minutes.

Final Thoughts

Brussels sprouts, but add some holiday cheer! Chorizo’s smokiness, pickled onions’ zest, and perfectly cooked sprouts’ crunch elevate this dish.

Definitely not your typical veggie side! Your taste buds will groove with this fun blend! This recipe will liven up your holiday grilling or barbecue!

Let’s grill and bring these flavours to life! Even sprout sceptics will return! Have fun cooking!