Brussels sprouts and Chinese sausage

Brussels sprouts and Chinese sausage

By
From
Supernormal
Serves
4
Photographer
Earl Carter

This is a great vegetable dish that we serve in winter at Supernormal. The sweetness of the Chinese sausage wins over most opponents of the brussels sprout. We always use the tiniest organic brussels sprouts available — they’re less bitter and have a tighter, firmer texture.

Ingredients

Quantity Ingredient
300g brussels sprouts
2 chinese sausages
2 tablespoons grapeseed oil

Dressing

Quantity Ingredient
1 1/2 tablespoons rice wine vinegar
1 tablespoon fish sauce
1 tablespoon mirin
2 teaspoons light soy sauce
1 tablespoon water
1 teaspoon lemon juice
1 small bird’s eye chilli, finely chopped
2 teaspoons grapeseed oil
1 teaspoon sugar

Method

  1. In a bowl, whisk together all the ingredients for the dressing. Check the seasoning and set aside.
  2. Trim the brussels sprouts of any loose outer leaves and cut them in half lengthways. Slice the sausage thinly, on an angle.
  3. Heat the grapeseed oil in a frying pan over medium heat. Add the brussels sprouts, cut side down, and sauté until golden and caramelised, about 5 minutes — you may have to do this in batches if the sprouts don’t all fit in your pan. Turn the sprouts over and repeat. Add the sausage and sauté for 3 minutes, tossing the contents of the pan regularly. Remove the pan from the heat and transfer the sprouts to a mixing bowl. Repeat the process until all the brussels sprouts are cooked.
  4. Just before serving, add the dressing to the sprouts and mix well. Serve warm.
Tags:
super normal
andrew
mcconnell
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