Brussel sprouts can be a bit of a challenge for some people, memories of squishy sprouts boiled for hours is a very common one, especially around Christmas time in the UK!
These sprouts have nothing in common with those bad memories and if you are trying to persuade kids to eat sprouts this is the recipe to start them on!
These sprouts are still on the crispy side, if you want them on the softer side just cook them a little longer.
We sometimes have these sprouts with a runny egg on top, absolutely delicious or as a warm salad!
600g Brussel sprouts, trimmed, outer leaves removed and halved
1 large red onion, peeled and cut into 1cm wedges
Take the chorizo and remove the skin, then cut into quarters lengthwise. Next, slice each long quarter thinly at an angle to give you larger very thin slices.
Heat a large non stick pan over high heat, once hot add the chorizo and cook until crispy and the fat has rendered out of it.
Remove the chorizo with a slotted spoon, try to keep as much of the chorizo fat in the pan. set the chorizo aside.
Add the sprouts and onion and cook for 5 minutes, stirring regularly.
Now turn the heat down to medium to stop the onions burning. Continue cooking the sprouts and onions for a further 5 minutes, stirring frequently again.
Add the chorizo to the pan and cook for 2 minutes, serve immediately.