Brussels sprouts with pancetta and sausages
There are two simple rules to preparing brussels sprouts so that their sweet, nutty flavours aren't lost: don't cook them too much and don't cook them too little. Perhaps the simplest way to prepare them is to cut them in half from top to bottom and plunge them in boiling water for 3-4 minutes until tender. Drain quickly and toss them, while still hot, in some softened butter with salt and pepper.
Photo: Jennifer Soo
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- 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.