Comforting

Caramelised Brussels sprouts with Chinese sausage

Name: Caramelised Brussels sprouts with Chinese sausage
Yield: 6
Ingredients: 40.00 ml grapeseed oil; 500g Brussels sprouts, trimmed, halved lengthways; 4 lap cheong (Chinese sausage – from Asian supermarkets), thinly sliced; 30.00 ml rice wine vinegar; 20.00 ml fish sauce; 20.00 ml mirin; 2 tsp light soy sauce; 1 tsp lemon juice; 1 small red chilli, thinly sliced, plus extra to serve; 2 tsp grapeseed oil; 1 tsp caster sugar

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Andrew McConnell swears cooking with seasonal veg is the key to making home-cooked meals tasty. The flavours in this brussels sprouts recipe served as a side plate with any type of meat or fish is to-die-for.

2 tbs grapeseed oil
500g Brussels sprouts, trimmed, halved lengthways
4 lap cheong (Chinese sausage – from Asian supermarkets), thinly sliced

Dressing

1 1/2 tbs rice wine vinegar
1 tbs fish sauce
1 tbs mirin
2 tsp light soy sauce
1 tsp lemon juice
1 small red chilli, thinly sliced, plus extra to serve
2 tsp grapeseed oil
1 tsp caster sugar

Method

1.

For the dressing, whisk all ingredients and 1 tbs water in a small bowl. Set aside.
2.

Heat the grapeseed oil in a frypan over medium heat. In batches, cook Brussels sprouts, turning, for 8 minutes or until golden and caramelised.
3.

Return all the Brussels sprouts to the pan, then add the sausage and cook, tossing frequently, for 3 minutes or until browned.
4.

Add the dressing and toss until sprouts and sausage are coated.
5.

Serve Brussels sprouts and sausage warm topped with extra chilli.