Brussels Sprouts with Chorizo: Grill A Holiday Favorite Now
Celebrate the holidays with Dan Cooper‘s BBQ Brussels sprouts side dish! Brussels sprouts with chorizo and pickled onions come together for a delightful flavor combination. This dish is the perfect addition to your BBQ celebration!
Last updated: September 2, 2026 · Originally published September 18, 2024
Ingredients for Brussels Sprouts with Chorizo Sausage & Pickled Onions
- 2 tablespoons of extra virgin olive oil
- 2 teaspoons of thyme
- 8 ounces of chorizo sausage (about 1 cup, chopped)
- 8 ounces of pickled sweet mini silver skin onions (about 1 cup, halved)
- 2.2 pounds of Brussels sprouts, blanched (about 8 cups)
- Salt and pepper to taste
How to Make Brussels Sprouts with Chorizo Sausage & Pickled Onions
- Peel that chorizo skin off like it’s a snake shedding its scales, then chop it into bite-sized chunks.
- Drain those pickled onions—give ‘em a good shake—and slice ‘em in half.
- Scrub them Brussels sprouts clean under the tap, then blanch ‘em quick in boiling water to lock in that fresh snap.
- Fire up your grill for direct heat, aiming for a sizzlin’ 400°F. If you’re rockin’ charcoal, load up a full chimney starter with lit briquettes and let it roar.
- Get your Gourmet BBQ System Wok or a trusty cast iron skillet screaming hot over the flames—give it about 5 minutes to heat up proper.
- Drizzle in the olive oil, then toss in the chorizo. Stir it around ‘til those spicy juices start flowin’, about 2 minutes.
- Throw in the halved pickled onions and thyme, mixin’ ‘em up with the chorizo. Keep that heat dancin’ for another minute.
- Now, add them blanched Brussels sprouts to the party. Toss everything together like you mean it, then slap a lid on and let it cook for 4 minutes—enough to meld the flavors but keep that bite.
Why This is a Holiday Hit
This dish works on a simple principle: fat, acid and char, all at once. The chorizo brings the fat and smoke, the pickled onions bring the acid, and grilling gives the sprouts a crisp edge that boiling never will. It is the version that converts people who think they dislike sprouts, and most of the lining up for seconds, trust me. So fire up that grill, let’s get these bad boys sizzling, and bring some San Antonio heat to the table!
How do you make your Brussels sprouts with chorizo sausage and pickled onions stand out? Share your tips in the comments!
Want a special holiday drink for your guests? Try this homemade Eggnog.
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BBQ Temperature Charts & Guides
Four quick-reference tools every cook bookmarks — target temps, pull temps, and how long leftovers keep, plus the full BBQ glossary.
| Cut | Pull | Time |
|---|---|---|
| Brisket | 203°F | 12–16h |
| Spare ribs | 195–203°F | ~6h |
| Pork butt | 203°F | 12–14h |
Target temps & times for 17 cuts, sortable by meat, weight and doneness.
View full chart →| Doneness | Target |
|---|---|
| Rare | 125–130°F |
| Medium-rare | 130–135°F |
| Well-done | 160°F+ |
Rare to well-done, burger safety (160°F) and resting times.
View full chart →| Food | Fridge | Freezer |
|---|---|---|
| Brisket, ribs | 3–4 days | 2–3 mo |
| Smoked sausage | 1 week | 1–2 mo |
| Potato salad | 3–4 days | no freeze |
How long smoked meats & sides keep — fridge and freezer, USDA-based.
View full chart →Every pit term decoded — cooking methods, gear, cuts, wood, and technique, A to Z.
Open the glossary →
