Crispy Brussels Sprouts with Sausages, harissa & maple glaze

Serves 4-6
30 mins

Love ’em or hate ’em, we’re serving up sprouts this Christmas. And we guarantee this recipe will go down a treat, with our plant-based chipolata sausages and a sweet, sticky glaze.



  • 300g Meatless Farm Plant-Based Chipolata Sausages
  • 500g Brussels sprouts
  • 70g Harissa (we love the Belazu stuff)
  • 100ml maple
  • 25g red wine vinegar
  • 50g flat leaf parsley, chopped


  1. Half sprouts then blanche them in boiling salted water for 2 mins.
  2. Dramatically plunge the sprouts into ice water to cool them down. Once cool, dry them on a cloth or clean tea towel.
  3. For the glaze, mix the harissa with maple and splash of vinegar. Set aside
  4. Cut Meatless Farm chipolata into 2 cm chunks, set aside.
  5. Drizzle oil into pan, cook sausage chunks until nicely coloured. Remove from the pan and set aside.
  6. 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.
  7. 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!