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Brussels sprouts with sausage and chestnuts

I was watching Jamie’s Christmas special and hisbest-ever Brussels sprouts recipecaught my eye. I adjusted it slightly, as I didn’t have any sage and used oil instead of butter, and added apple chutney, juice and chestnuts. My Brussels sprouts with sausage and chestnuts was yummy and complemented the roast goose very well. You can make this dish using up leftover steamed/boiled sprouts on Boxing Day for a laid-back lunch or to go with roast ham.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 good quality sausages
  • 400 g brussels sprouts
  • 1 onion finely chopped
  • 1 Tbsp thyme leaves
  • 1 Tbsp apple chutney
  • 2 Tbsp apple juice
  • Salt and pepper
  • 2 Tbsp chopped roasted or cooked chestnuts

Method
 

  1. Trim the sprouts and discard the outer leaves (if needed). If they’re big, cut them in half.
  2. Put them in a saucepan, add some water and a couple of pinches of salt. Bring to the boil, then check if they’re cooked through. When a fork or skewer goes through them, drain and leave the sprouts to steam dry.
  3. Remove the skin of the sausages, then cut/crumble the meat into small pieces.
  4. Heat the oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes. Add the sausage meat and thyme leaves, then cook for another 5 minutes. Add the sprouts, put the lid on and sauté for another 5 minutes.
  5. Add the apple juice, chutney and chestnuts and stir until the sauce has reduced to a sticky glaze.
  6. Keep warm until you’re ready to serve.