Brussels sprouts with black pudding and chestnuts

Name: Brussels sprouts with black pudding and chestnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
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

Published: 31 Oct 13
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Takes 10 min to make, 20 min to cook

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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

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.
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.
Pour over a good splash of madeira and cook for a further 3 minutes. Sprinkle over the zest and thyme, season well and serve.

Recipe from December 2013 Issue

Nutrition

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

delicious. tips

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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