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Best-ever Brussels sprouts
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Total Time:
30 minutes
Elevate sprouts with sweet apples, savory sausage, and secret Worcestershire sauce. Perfect for any occasion – pan-seared or oven-crisped.
Ingredients:
  • 800 g Brussels sprouts
  • 2 higher-welfare Cumberland sausages
  • ½ a bunch of fresh sage (15g)
  • 20 g unsalted butter
  • 1 onion
  • 1 sweet eating apple
  • 1 tablespoon Worcestershire sauce
Instructions:
  • 1. Prep Brussels sprouts by trimming and peeling away outer leaves. Boil in salted water for 5 minutes, then drain and set aside to dry. 2. In a large pan, melt butter on medium-low heat. Add half of the sage leaves and cook until crispy, then transfer to a bowl. 3. Return pan to heat, squeeze sausage meat from skins, and break it up with a spoon. Cook until golden. Slice onion, chop remaining sage, and add to pan. Cook for 5 minutes until onions soften. 4. Peel, core, and dice apple. Add to the pan along with sprouts, Worcestershire sauce, and heat through. 5. Transfer to a platter, sprinkle crispy sage leaves on top, and enjoy! Tip: For a vegetarian version, replace sausages with chopped chestnuts and use anchovy-free Worcestershire sauce.

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