#SaturdaySessions: Brussels sprouts and Chinese sausage

#SaturdaySessions: Brussels sprouts and Chinese sausage

Sauté this

Text: Denise Kok

Unexpected plate-fellows

Chef Andrew McConnell of Supernormal restaurant in Melbourne has found a way to make diners eat their brussels sprout. How so? By combining them in a dish with Chinese sausages that are at once, sweet, rich, and oh so delicious. By choosing to go with the tiniest organic brussels sprouts available, he shaves off some of the vegetable's bitter edge while yielding a tighter, firmer texture. 


Here's what you need

Serves 4

300g brussels sprouts 

2 chinese sausages

2 tablespoons grapeseed oil

For the dressing

1 1/2 tablespoons rice wine vinegar

1 tablespoon fish sauce

1 tablespoon mirin

2 teaspoons light soy sauce

1 tablespoon water

1 teaspoon lemon juice

1 small bird's eye chilli, finely chopped

2 teaspoons grapeseed oil

1 teaspoon sugar

How to make it

1. In a bowl, whisk together all the ingredients for the dressing. Check the seasoning and set aside.

2. Trim the brussels sprouts of any loose outer leaves and cut them in half lengthways. Slice the sausage thinly, on an angle.

3. Heat the grapeseed oil in a frying pan over medium heat. Add the brussels sprouts, cut side down, and sauté until golden and caramelised, about 5 minutes — you may have to do this in batches if the sprouts don't all fit in your pan. Turn the sprouts over and repeat. Add the sausage and sauté for 3 minutes, tossing the contents of the pan regularly. Remove the pan from the heat and transfer the sprouts to a mixing bowl. Repeat the process until all the brussels sprouts are cooked.

4. Just before serving, add the dressing to the sprouts and mix well. Serve warm.

This recipe was reproduced with permission from Supernormal. Click here to purchase your copy of the cookbook.