Brussels Sprouts: The Video May be a Re-Run But the Chorizo is all New

Brussels Sprouts and Chorizo

It’s that time of year. The time when a young man’s fancy turns to Brussels sprouts! Mine particularly because I have a particularly scary Brussels Sprouts video I pull out this time of year. Sure it’s a re-run. But if I can sit through A Charlie Brown Christmas every year for 40 years you can sit through my Halloween video one more time! Brussels Sprouts and Chorizo.

Brussels Sprouts and Chorizo

To accompany this video I do have a new recipe though. Brussels Sprouts and Chorizo by Bill Kim of Chicago’s Belly Shack. It comes from Lucy Lean’s new cookbook Made In America: Our Best Chefs Reinvent Comfort Food, and I whole-heartedly recommend both the recipe and the book. Because this recipe proves there are lots of great ways to cook Brussels sprouts.

In this video I am Braising the Brussels Sprouts with Pancetta & Balsamic. CLICK here for a printable recipe. But Bill Kim’s recipe sees the little buggers sauteed in a hot pan and married to something sweet and something spicy. It’s this unusual combination of Asian-Latin flavors (including chorizo) that make this recipe so interesting. I recently served it as a first course at a dinner party. But frankly, I’d eat this all on its own as a meal. It’s an extremely easy preparation, but there are a few tricks. A good hot pan ensures you’ll get a good caramelization on the outside without cooking the insides to a smelly pulp! So make the jump and watch the video.

Brussels Sprouts and Chorizo serves 6 CLICK here for a printable recipe

  • 2 T vegetable oil
  • 3 T unsalted butter
  • 1 1/2 lb brussels sprouts, peeled then quartered
  • 1/3 lb mexican chorizo
  • 1 lime, juice only
  • 1/4 c brown sugar
  • 1/4 c asian fish sauce
  • 1/2 T sambal oelek
  • 1/4 c fresh cilantro leaves
  • 1/4 c crushed tortilla chips

Make the Brussels Sprouts and Chorizo: In a wok or large skillet, heat 1 tablespoon of the oil and 1 table spoon of the butter. saute the sprouts in batches over medium-high heat until tender and caramelized. Cool and set aside.

In a small pan, saute the chorizo until cooked through. Strain off the excess oil and cool.

In a small bowl, pour the lime juice over the brown sugar and mix to dissolve. Add the fish sauce and sambal. Add 2 to 3 tablespoons of water as needed to balance.

Prior to serving, heat the remaining tablespoon of oil in a large saute pan. Add the chorizo and saute for 1 minute. Add the Brussels sprouts and heat until warm. Add half the lime-sugar mixture, adding more as needed to taste. To finish, stir in the remaining 2 tablespoons butter until melted.

Divide among 6 bowls and garnish with cilantro leaves and tortilla chips.


Greg Henry

Sippity Sup

Brussels Sprouts and Chorizo

Brussels Sprouts and Chorizo