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Today, I invented this, inspired somewhat by Nigella's Christmas Cooking programme.
Roughly 300g of Brussels sprouts
A Mattesons smoked pork sausage (though a rough 250g of a frankfurter-style sausage should do fine)
A little oil.
One bottle of Chateauneuf-du-Pape (red, not white)
1 tbsp of redcurrant jelly
Take the Brussels sprouts, and steam them for 7 minutes. Meanwhile, take the sausage and make sure it's cooked. I gave it a minute in the microwave, but it was pre-cooked. Then dice it. Put the oil in a saucepan and heat it till hot. Add the diced sausage and keep cooking over a high heat till it's a little fried. Now the sprouts should have finished steaming, so toss them in too. The moisture from them will deglaze the pan a bit, but add a good slosh of the wine too. When the steam has cleared, dump in the redcurrant jelly as well, and cook till the jelly has dissolved.
Now serve, with the rest of the Chateauneuf to drink. Serves two, total time under 15 minutes.
Roughly 300g of Brussels sprouts
A Mattesons smoked pork sausage (though a rough 250g of a frankfurter-style sausage should do fine)
A little oil.
One bottle of Chateauneuf-du-Pape (red, not white)
1 tbsp of redcurrant jelly
Take the Brussels sprouts, and steam them for 7 minutes. Meanwhile, take the sausage and make sure it's cooked. I gave it a minute in the microwave, but it was pre-cooked. Then dice it. Put the oil in a saucepan and heat it till hot. Add the diced sausage and keep cooking over a high heat till it's a little fried. Now the sprouts should have finished steaming, so toss them in too. The moisture from them will deglaze the pan a bit, but add a good slosh of the wine too. When the steam has cleared, dump in the redcurrant jelly as well, and cook till the jelly has dissolved.
Now serve, with the rest of the Chateauneuf to drink. Serves two, total time under 15 minutes.
