Photo: Jennifer Soo
- 400g of small to medium sprouts
- pot of salted water
- 4-6 rashers of pancetta
- olive oil
- 1 onion
- 3 cloves of garlic
- salt and pepper
For 4-6 people, wash and trim the ends of 400g of small to medium sprouts and quarter top to bottom. Make sure sprouts are comfortably submerged in a pot of salted water and bring to boil. Blanch for a minute and drain well.
Chop 4-6 rashers of pancetta, depending on size, and fry gently in a little olive oil in a pan for two minutes or until crisp. Slice an onion and 3 cloves of garlic. Raise the heat in the pan and add the onions, garlic and sprouts. Keep the sprouts moving as they fry for a few minutes until everything is tender.
To serve, season with salt and pepper and serve with your favourite pork sausages. Bacon can be substituted for pancetta.
- Main Ingredients - Brussels sprouts
- Course - Lunch