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.
Ingredients
- 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
Method
- 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.
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