Brussels sprouts with black pudding and chestnuts

Brussels sprouts with black pudding and chestnuts
  • Serves icon Serves 4
  • Time icon Takes 10 min to make, 20 min to cook

This brussels sprout recipe, with black pudding and chestnuts, makes a wonderful seasonal dish.

Start planning for Dec 25th with our Christmas trimmings, side dishes and sauces recipes.

Nutrition: per serving

Calories
132kcals
Fat
6.7g (1.6g saturated)
Protein
4.1g
Carbohydrates
11.9g (6.2g sugars)
Fibre
4.8g
Salt
0.3g
Calories
132kcals
Fat
6.7g (1.6g saturated)
Protein
4.1g
Carbohydrates
11.9g (6.2g sugars)
Fibre
4.8g
Salt
0.3g

Ingredients

  • 300g brussels sprouts
  • Drizzle of olive oil
  • 50g black pudding (or chorizo, see tip), quartered and sliced
  • 50g cooked chestnuts (see tip)
  • Good drizzle of clear honey
  • Splash of madeira
  • Zest of ½ lemon
  • Leaves from 3 fresh thyme sprigs

Method

  1. Bring a pan of water to the boil and add the whole sprouts. Simmer for 5-6 minutes until just tender. Drain and refresh under cold water, then leave to drain.
  2. Heat the olive oil in a large pan over a medium heat, add the black pudding and fry for 5 minutes until crisp. Loosely crumble in the chestnuts, add the sprouts and honey, then fry with the black pudding for 5 minutes more.
  3. Pour over a good splash of madeira and cook for a further 3 minutes. Sprinkle over the zest and thyme, season well and serve.

delicious. tips

  1. Ready-cooked vacuum-sealed chestnuts from a tin or pack work well for this recipe.

    Next time, use sliced chorizo instead of black pudding.
    See how to cook sprouts here:

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