As I think I mention in my video, my lovely friend Steven recently commented on my menu: “Sprouts? Oh no! Sprouts are Satan’s joke on a plate.” There was one more comment but it was simply too rude to publish! Well, Steven, try these on for size.Jump to Recipe
All joking aside, I know that mini-cabbages aren’t everyone’s favourite. But quite frankly they are a key component of any self-respecting Christmas Menu, and this recipe is an absolute winner. Mr. dB was a Sprout Hater before we met, but my sprouts have converted him for sure!
Tips and Tricks
The key with Brussels Sprouts is that they don’t need to be boiled; in fact they really don’t need very much cooking at all. Do you like ‘slaw but turn away sprouts? Cabbage doesn’t need to be boiled beyond oblivion! Let the natural flavour of the sprout sing for itself.
Traditionally, my version of this dish is sprouts, pancetta and balsamic – which you can very easily replicate with the below recipe. But this was to be a non-traditional dish and therefore it was time to bring out the big guns with Chinese sausage and my beloved Hoisin sauce.
When picking a Chinese sausage, the more expensive option is (generally) better. I purchased mine from the above store for HK$20 for 2 pieces (US$2.6) – this is also where I picked up my goose, incidentally. I went for the pinker in colour – the darker sausages are filled with organ meat and although are delicious, don’t quite suit the flavour profile here.
Sprouts for Sprout Haters!
- 200 g Fresh Brussels Sprouts
- 100 g Fresh garden peas Substitute: 1 cup frozen peas
- 1 Chinese sausage (roughly 4") OR pancetta (70g) The pinker rather than the dark kind
- 1 Banana shallot Or 2 small round ones
- 1 Garlic clove
- 1 tbsp Hoisin sauce
- Finely chopped fresh mint
Christmas Morning / The Morning of Your Cook
- Wash and trim your sprouts of any drier outer 'leaves'; if using baby sprouts, cut the larger in half otherwise leave in tact. If using full-size sprouts (about 1" diameter), slice into quarters.
- Cover with damp kitchen roll to keep from drying out.
- Finely dice the shallots and garlic. Slice the sausage into small cubes, if using.
- Heat a frying pan over medium heat; if using the sausage, add 1 tbsp of a neutral oil and the sausage to the pan; if using the pancetta skip the oil. Brown the meat before adding the shallots.
- Once they are translucent, add the garlic, sprouts and fresh peas (wait if using frozen) and a pinch of salt, large pinch of black pepper.
- Add ¼ cup of water and allow everything to soften for about 3-5 minutes. You don't want to overcook, but rather sauté.
- Add the hoisin and thoroughly combine; add frozen peas now if using, just to warm through – taking care not to mash them.
- Serve, topped with fresh mint if desired.
We would love to hear what you think of our dish.