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
- 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
- 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.
- 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.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at Grill Academy now.
Ingredients
- 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
- 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.
- 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.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at Grill Academy now.
