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Serves: 8

Brussel Sprouts with Pickled Onions and Chorizo Sausage

Prep Time
20 min.
Cooking Time
20 min.
Method
Direct
Prep Time
20 min.
Cooking Time
20 min.
Method
Direct

Ingredients

Sunday  Session Brussels Sprouts 692X636Px 346X318
  • 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

Instructions

    In the kitchen:

  • 01 Prepare the chorizo by removing the skin and finely dicing.
  • 02 Drain the pickled onions and roughly chop them.
  • 03 Finally, rinse the sprouts and blanch them in hot water for a few minutes, ensuring they remain quite firm.
  • At the barbecue:

  • 01 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.
  • 02 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.
  • 03 Add the chopped silver skin onions and thyme. Mix well with the chorizo then stir-fry for a further 2 minutes.
  • 04 Finally, add the pre-cooked sprouts. Give them a good mix to allow all the flavours to combine together.
  • 05 Cook with the lid down for 5 minutes, until all the sprouts have thorougly heated through and are perfectly tender.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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