Best-ever Brussels recipe

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."

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