Brussel Sprouts with Pickled Onions and Chorizo Sausage

Serves: 8
2 tbsp extra virgin olive oil
2 tsp tyme
225g chorizo sausage
225g pickled sweet silver skin onions
1kg blanched brussel sprouts
Salt and pepper to taste
Recipe preparation

Give your sprouts a delicious twist with the addition of spicy chorizo sausage and pickled onions.

In the kitchen:
  • Prepare the chorizo by removing the skin and finely dicing.
  • Drain the pickled onions and roughly chop them. 
  • Finally, rinse the sprouts and blanch them in hot water for a few minutes, ensuring they remain quite firm. 
At the barbecue:
  • Prepare the barbecue for a direct heat of approxiamtely 200°C. Preheat the Weber Original GBS Wok on a direct heat for around 5 minutes. 
  • Add the olive oil, followed by the chorizo. Stir the chorizo, allowing all the juices to melt out of the meat and continue cooking for 2 minutes. 
  • Add the chopped silver skin onions and thyme. Mix well with the chorizo then stir-fry for a further 2 minutes. 
  • Finally, add the pre-cooked sprouts. Give them a good mix to allow all the flavours to combine together. 
  • Cook with the lid down for 5 minutes, until all the sprouts have thorougly heated through and are perfectly tender.