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ShareCrisp brussel sprouts, golden sausage meat, and smoky lardons come together in one skillet for the ultimate Christmas side. Finished with toasted walnuts and fresh parsley, this dish brings all the best festive flavours to the fire.
Ingredients
Vegetable oil
Method
LIGHT THE FIRE
Light your Kadai, ensuring there is a direct and indirect cooking zone. Place a Skillet on the Holi Grill and add a dash of vegetable oil. Set up the Kadai Lid.
PREP THE INGREDIENTS
Trim away any loose or bruised leaves from the sprouts, then slice each one in half. With damp hands, roll the sausage meat into small balls, roughly 2 inches in size, and set aside.
COOK THE LARDONS
Add the lardons to the Skillet and cook slowly until golden and crisp, letting them release their flavour into the oil.
SEAR THE SPROUTS
Once the lardons are ready, scatter in the sprouts, cut-side down. Avoid stirring at this stage to allow them to caramelise. Cover with the Kadai Lid and cook for around 5 minutes.
ADD THE SAUSAGE MEAT
Tumble in the sausage meatballs and cook for a few minutes before gently breaking them apart. They should start to brown and mix through the sprouts and lardons.
TOAST AND COMBINE
The sprouts should now be deeply coloured and slightly charred on the edges. Add the chopped walnuts and stir everything together, allowing the heat to toast them lightly as the sausage meat cooks through.
Stir through the parsley just before serving. Pile everything onto a platter and serve with a generous jug of gravy for the perfect festive side.