Best-ever Brussels sprouts
Apple & sage
30 mins
Not Too Tricky
serves 6
About the recipe
Celebrate the humble sprout with this insanely delicious recipe. Crisp cubes of apple provide beautiful sweetness, while sausage – and Worcestershire sauce (my secret ingredient) – gives a contrasting savoury kick. Serve straight from the pan or make ahead and crisp it all up in the oven on the big day – both ways work!
Ingredients
800g Brussels sprouts
2 higher-welfare Cumberland sausages
½ a bunch of fresh sage (15g)
20g unsalted butter
1 onion
1 sweet eating apple
1 tablespoon Worcestershire sauce
Top Tip
For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.
Method
- Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.
- Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for 3 minutes, or until crispy, then tip into a small bowl.
- Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for 3 to 5 minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage.
- Add the onion and chopped sage to the pan and cook for 5 minutes on a medium-high heat, or until the onions have softened, stirring occasionally.
- Peel and core the apple, then finely dice. Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through.
- Transfer to a serving platter, scatter over the crispy sage leaves, and dig in!
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