Half sprouts then blanche them in boiling salted water for 2 mins.
Dramatically plunge the sprouts into ice water to cool them down. Once cool, dry them on a cloth or clean tea towel.
For the glaze, mix the harissa with maple and splash of vinegar. Set aside
Cut Meatless Farm chipolata into 2 cm chunks, set aside.
Drizzle oil into pan, cook sausage chunks until nicely coloured. Remove from the pan and set aside.
Place the same pan over medium heat with a drizzle of oil. Cook the sprouts flat side down until golden, add the sausages to the pan. Toss them all together and get them coloured all over, then add ¾ of the harissa mix, cook for a minute then serve.
Scatter over chopped parsley, drizzle with the last of the glaze, season with sea salt and you’re good to go.
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!