1. Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.
2. Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for 3 minutes, or until crispy, then tip into a small bowl.
3. Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for 3 to 5 minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage.
4. Add the onion and chopped sage to the pan and cook for 5 minutes on a medium-high heat, or until the onions have softened, stirring occasionally.
5. Peel and core the apple, then finely dice. Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through.
6. Transfer to a serving platter, scatter over the crispy sage leaves, and dig in!
Tip: For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.
FAQs
Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice.
What gives brussel sprouts a better taste? ›
Cooking the sprouts in high heat, cuts bitterness by caramelizing them, creating crispness, and a sweet, nutty flavor. The crisp outside contrasts well with the tenderness of the inside.
Why do you soak brussel sprouts in water? ›
For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot — just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.
Is it better to roast or boil brussel sprouts? ›
Boiling brussel sprouts is ok, but smashing them and then roasting them with parmesan cheese is so good!
How does Jamie Oliver cook sprouts? ›
Wash and trim the sprouts, clicking off any tatty outer leaves. Halve the tops, then slice into the stalk of each half for even cooking. Cook the sprouts in a pan of boiling water for 3 minutes, then add the tops leaf side up for another 3 minutes.
How to cook brussel sprouts Mary Berry? ›
Mary has said Brussels sprouts should be boiled in salted water for around five to six minutes depending on they're size. Make sure to test often to make sure they are not too soft, as that will make sure they do not come out too bitter. Once cooked, drain them, toss them in butter and then serve immediately.
Why won't my Brussels sprouts get crispy? ›
Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F. (425°F is even better.)
Why do brussel sprouts make you go to the bathroom? ›
“Brussels sprouts are high in fiber, which can promote digestive regularity,” says Rifkin. She explains that eating fiber-rich foods, like Brussels sprouts, is important because it increases stool frequency and alleviates constipation.
Do you roast brussel sprouts face up or down? ›
Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.
Should brussel sprouts be steamed or boiled? ›
Not to mention, a quick steam is the perfect way to cook the sprouts and keep their vibrant-green hue intact. For results that aren't too mushy, here's how to steam Brussels sprouts. 1. Place 1 pound quartered Brussels sprouts in a steamer basket over 1 inch boiling water.
One technique for mitigating bitterness in Brussels sprouts is to blanch them. (This technique also works for making collard greens less bitter, as well as other greens.) Blanching involves adding your veg to boiling water for a brief period, then plunging it into an ice bath to stop the cooking process.
Why won't my brussel sprouts get crispy? ›
Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F. (425°F is even better.)
How to cook brussel sprouts so they don t hurt your stomach? ›
Exactly, score the tops of the Brussels Sprouts about a 1/4 inch steam them in a steamer basket with Italian Seasonings and Garlic and Olive Oil \ butter. The seasoning and Garlic will help the gut bacteria and it taste great. The Olive Oil or Butter will coat them so they bacteria will not make as much farts.
