When I was a kid, I didn’t like Brussels Sprouts but now I love them. I think the biggest difference is using fresh brussels sprouts instead of frozen or canned. I still don’t like them unless they are fresh!
This recipe combines the earthy brussels sprout with the spicy chorizo sausage. We used regular Mexican chorizo rather than the Spanish chorizo that all the other on-line recipes call for. The dish didn’t turn out very photogenic but it sure did taste good.
- 1 pound brussels sprouts, quartered
- 1 pound chorizo, diced
- 1/2 Vidalia onion (or large yellow onion), chopped
- 3 cloves garlic, chopped
- 1 table spoon olive oil
Bring a large pot of salted water to a boil and add the brussels sprouts. Cook the sprouts for 6 to 8 minutes, until just getting tender. Then transfer them to a bowl of ice water and let them cook for 5 minutes. Then, strain them and let them dry on a plate. You can pat them dry with paper towels.
Heat the olive oil in a large skillet under medium heat and then add the chorizo. Cook for about 5 minutes then add the onion and garlic. Cook the mixture another 8 to 10 minutes, until the onions are translucent. Then, move the mixture to a bowl. Turn the heat up high and add the brussels sprouts. If it is too dry, you can add a little extra olive oil. Cook the brussels sprouts for 8 minutes, stirring occasionally, until they are brown and tender. Turn off the heat and then add the chorizo mixture and stir together with salt & pepper to taste. You can also add a sprinkle of red pepper flakes if you like it spicier.