This recipe appears in:This Week in Recipes
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.
- 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
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.
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.
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.