KIRSTY CARRE - The West Australian
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.