the Ingredients
Instructions
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.
- 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.
- 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.
In the kitchen:
At the barbecue:
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