Balsamic glazed brussels sprouts
Picture: Iain Gillespie

Serves 8

2 chorizo sausages

800g brussels sprouts, trimmed, cut in half

1/4 cup balsamic vinegar

2 tbsp honey

Remove the chorizo sausage from their skins and chop or use your hands to crumble them into small pieces. Heat a large saute pan or wok and add the sausage, stirring until crisp. Remove the sausage from the pan but leave the oil; you need a couple of tablespoons. (You may need to add a little olive oil) Over a high heat add the brussels sprouts and stir until charred and tender, pour in the vinegar and honey and stir to coat the sprouts. Tip into a serving bowl and scatter the chorizo over the top.

The West Australian

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