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Pan-fried sprouts & crunchy chorizo crumbs

Name: Pan-fried sprouts & crunchy chorizo crumbs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 50g day-old white bread crusts cut off (country bread or sourdough works well); 100g cooking chorizo skin removed, chopped into large chunks; 1 tbsp sunflower oil; 25g butter; 500g brussels sprouts trimmed and quartered

Spruce up your brussels sprouts for the Christmas dinner table by adding crunchy chorizo breadcrumbs. It makes a flavourful side dish in a festive feast

55 min total 15 min prep 40 min cook 6 178 cal

Ingredients

6 serv.

50g day-old white bread crusts cut off (country bread or sourdough works well)
100g cooking chorizo skin removed, chopped into large chunks
1 tbsp sunflower oil
25g butter
500g brussels sprouts trimmed and quartered

Instructions

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1 Tip the bread into a food processor and pulse into crumbs. Add the chorizo and pulse again to combine. Heat a little of the oil in a large frying pan, and cook the chorizo crumbs gently for 20 mins, drizzling with more oil if the pan becomes dry, until the chorizo has released its fat and becomes crisp and the crumbs are toasted. Scoop out onto a plate. Will keep in an airtight container at room temperature for up to a day.
2 Heat the butter in the frying pan until foaming, then cook the brussels sprouts gently for 15 mins, turning occasionally until golden and slightly charred. Toss in the crumbs and cook for a minute to heat through, then serve.