Chorizo Brussels Sprouts

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Step 1.

Wash and trim the ends off the brussels sprouts. Peel off any loose leaves and cut all the brussels sprouts in half.

Step 2.

Crumble the chorizo into a large pan on a medium-high heat. Fry until crispy and fragrant, stirring often.

Step 3.

Add the brussels sprouts to the pan and mix to combine with the chorizo. Cook for 15 minutes on a high heat, stirring often, until the brussels sprouts are slightly charred and cooked through.

Step 4.

Roughly chop the almonds and add them to the pan. Stir through the sherry vinegar.

Step 5.

Finely chop your parsley, saving a quarter for garnish, and scatter over the chorizo sprouts. Season with a grind of pepper and stir. Serve and sprinkle the remaining parsley over the top. Dig in! Enjoy!

Be sure to take the skin off the chorizo to allow for ample crumbling.

800g Brussels Sprouts
1 Chorizo Ring
100g Almonds
Bunch of Parsley
2 Tbsp Sherry Vinegar