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Best-ever Brussels recipe

Best-ever Brussels recipe

49 ratings

Jamie Oliver says, "Celebrate the humble sprout with this insanely delicious recipe. Crisp cubes of apple provide beautiful sweetness, while sausage – and Worcestershire sauce (my secret ingredient) – gives a contrasting savoury kick. Serve straight from the pan or make ahead and crisp it all up in the oven on the big day – both ways work!" See method

  • Serves 6, as a sider
  • 10 mins to prepare and 20 mins to cook
  • 158 calories / serving
  • Healthy


  • 800g brussels sprouts
  • 2 higher-welfare Cumberland sausages
  • ½ bunch of fresh sage
  • 20g unsalted butter
  • 1 onion
  • 1 sweet eating apple
  • 1 tbsp Worcestershire sauce

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    4g 18%
  • Sugars

    9g 10%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 12g Protein 8.5g Fibre 1g


Jamie Oliver
  1. Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.
  2. Meanwhile, squeeze the sausage meat from its skins directly into a large frying pan on a medium-high heat, breaking it up with the back of a spoon. Cook for 3 to 5 minutes, or until golden and crispy. Pick the sage leaves.
  3. Toss the butter and sage leaves into the pan and cook for 3 minutes, while you peel and finely slice the onion. Add the onion to the pan to fry for 5 minutes, or until softened, stirring occasionally.
  4. Peel and core the apple, then finely dice. Stir into the pan and cook on a medium heat for 5 more minutes, or until everything is golden.
  5. Chuck in the sprouts, then add the Worcestershire sauce and toss until hot through. Transfer to a serving platter, and dig in!

Jamie's tip: "For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce."

See more Christmas sides

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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