Dinner Tonight: Brussels Sprouts with Chorizo
Though they were essentially absent from my youth, Brussels sprouts have found their way onto my plate quite often in the past year. They pair especially well with balsamic vinegar. This little recipe of Blake's has been my go-to Brussels sprouts dish. I liked them so much, I wanted to see what else they could do, and whether my affection was tempered by the sweet vinegar. Did I actually like them, or just the ingredients used to dress them up?
Nothing like a little sausage to make anything taste better, and that's certainly the case her. I may not be any closer to knowing whether I genuinely like Brussels sprouts, but there is no argument—this dish is remarkably good.
The original recipe from New York magazine calls for Spanish chorizo, which is cured and dried. It's fabulous stuff, but I already had fresh Mexican chorizo in the house and ready to go. It's a big change, but one I'm willing to endorse. Instead of providing a haunting aroma to the dish, with the occasional chunk to pick out, the fresh sausage breaks up so nearly every bite includes some sausage—a good thing in my mind.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
Brussels Sprouts with Chorizo
- serves 4 -
Adapted from New York Magazine
Ingredients
1 pound Brussels sprouts
1 tablespoon olive oil
8 ounce fresh Mexican chorizo, removed from the casings
1 onion, chopped
1 clove garlic, minced
3/4 cup chicken stock
1 tablespoon butter
Salt and pepper
Procedure
1. Bring a large pot of water to a boil. Toss in the sprouts and cook for 10 minutes. Drain and them dump in a pot of ice water. Let cool for 5 minutes, and then drain again.
2. Meanwhile, pour the oil into a large skillet over medium heat. Add chorizo, break it up with a wooden spoon. Cook until it renders some of its fat, about 2-3 minutes. Add the onion and garlic, and cook until the onion is very soft.
3. Add the Brussels sprouts to the skillet and cook for 3 minutes. Then pour in the chicken stock. Reduce the liquid by half, or until it thickens and begins to coat the sprouts. Season with salt and pepper and serve.
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6 Comments:
Yum. That sounds great. I love brussel sprouts.
arugulafiles at 4:48PM on 10/13/08
This looks fantastic! I never liked brussel sprouts until I tried 101 Cookbooks method of searing and topping with parmesan cheese. This looks just as good!
myrnie_twin at 5:07PM on 10/13/08
I'm putting this on the "to cook" list!
Tonecat at 8:43PM on 10/13/08
This was pretty good, though I don't think using the 3/4 C of chicken stock added enough to justify using it next time I make this. Maybe use less or not at all to get it on the table quicker.
Served it with a side of black beans simmered w/onion, garlic and fresno pepper.
BrianCC at 12:28AM on 10/21/08
I made these for dinner last night and they were delicious!
Carrie W at 9:27AM on 11/18/09
I just finished the final product of this recipe. Delicious! Even my kids ate it, and it's pretty difficult to convince them to eat something new. My daughter ate it with Tabasco and I tried it myself -not bad.
Instead of chorizo I used mild Italian sausage. I don't know the difference in taste, but it was good this way, too. I am thinking that a bit of tomato sauce would not be bad, either. I'll try it next time!
Thanks for the recipe!
Madalina at 10:57PM on 11/23/09