Tag: Scotland

Shredded Brussels With Chorizo Sausage {Foodie Friday}

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By Alison Chino of Chino House
 
Greetings from Aberdeen, Scotland

Shredded Brussels With Chorizo Sausage

I’m always looking for new ways to get my kids to eat green veggies. None of them appreciate roasted Brussels sprouts the same way I do, but I’ve recently found that they go over much better when thinly sliced and sautéed.  Add some sausage and you’ve got a side dish not many can turn down.

 
I think this dish would taste wonderful with Petit Jean Meats smoked sausage, but we are living in Scotland and can’t get it at the moment. I used Spanish chorizo sausage.
 
There are just a couple of tricks to making this dish perfectly.  The first one is to slice the Brussels as thinly as possible. You can do this in the food processor with a slicing attachment. Secondly, after you add the Brussels at the end, watch them carefully to keep from overcooking them.  Ideally, you want a little crunch left in them when you pull them off the stove and serve them.
 
If you’re in charge of bringing a side vegetable this year to Thanksgiving, you can’t go wrong with these! Plus I would think you would be in no danger of bringing the same dish as someone else!
 
Enjoy!
 
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Shredded Brussels with Chorizo Sausage
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Ingredients
  1. 1 pound brussels sprouts, thinly sliced
  2. 6 ounces Spanish chorizo sausage, thinly sliced
  3. 1 onion, peeled and diced
  4. 2 cloves garlic, peeled and minced
  5. 1 rib celery, with leaves, finely sliced
  6. 1 tablespoon olive oil
  7. salt and pepper to taste
Instructions
  1. Heat olive oil on medium heat.
  2. Add onions, celery and garlic and cook for about five minutes.
  3. Add sausage and cook mixture until vegetables are soft and sausage slices are browned on both sides, about 15 minutes.
  4. Add Brussels sprouts and cook for 5-7 more minutes, until Brussels are done but not soggy.
  5. Season with salt and pepper.
  6. Serve warm.
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Alison Chino wants to live in a world where the adventures are new every day, the soups feed a crowd and the kids still play outside. Her travel musings, stories about expat life in Scotland and yummy recipes can be found several times a week at alisonchino.com. You can also follow along on Twitter or Instagram.