Bored with boiled and soggy sprouts I turned to inventiveness to re-invent the Brussels delicacy. I think I MANAGED IT
Prepare sprouts in the usual was but instead of leaving them whole slice into coin thick pieces and put to one side. Meanwhile heat a tablespoon of oil in a heavy pan and fry Chorizo for a minute or two if using cooked or longer until cooked through for uncooked. When the oil has turned a lovely orangey colour pop the sliced garlic into the pan and cook for a further minute or so gently avoiding scorching the garlic which will otherwise taste bitter. Throw in the sliced sprouts and saute in the oil with the garlic and sausage coating all with the paprika infused oil. Season well and pop a lid onto the saute pan shaking occasionally over a gentle heat until the sprouts are tender but not soggy.
Tip: You can add more smoky Parika if you prefer a stronger flavour and you can tear the spouts into leaves if you wish as this will make the side dish cook even quicker. Serve with Sausages Chicken or Pork for a delicious side dish. For a little extra heat throw in a seeded sliced red chili.
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