This easy Jamie Oliver Brussel Sprouts With Apple And Sausage recipe is a quick and hearty side dish packed with flavour. With golden sausage, sweet apple, and crispy sage, it’s perfect for cosy dinners. You can swap the sausage with chestnuts for a veggie twist, making it simple to adapt with everyday ingredients.
Ingredients Needed
- 800g Brussels sprouts (approx. 1¾ lb)
- 2 Cumberland sausages (or any high-quality pork sausages)
- ½ bunch (15g or ½ oz) fresh sage
- 20g (1½ tbsp) unsalted butter
- 1 onion, peeled
- 1 sweet eating apple (e.g. Gala or Honeycrisp)
- 1 tbsp Worcestershire sauce
How To Make Brussel Sprouts With Apple And Sausage
- Trim and boil the Brussels sprouts: Trim off the stalks and remove any tatty outer leaves. Halve large sprouts and leave small ones whole. Cook in a large pot of boiling salted water for 5 minutes, then drain and let them steam dry.
- Fry the sage leaves: Melt the butter in a large frying pan over medium-low heat. Add half of the sage leaves and cook for about 3 minutes, or until crispy. Remove and set aside for garnish.
- Cook the sausage meat: Squeeze the sausage meat out of the casings directly into the pan. Break it up with a spoon and cook for 3–5 minutes, until golden and slightly crispy.
- Add the onion and sage: Finely slice the onion and chop the remaining sage. Add both to the pan and cook over medium-high heat for 5 minutes, stirring occasionally, until the onion softens.
- Stir in the apple and sprouts: Peel, core, and finely dice the apple. Add it to the pan along with the Brussels sprouts. Pour in the Worcestershire sauce and toss everything together until hot and well combined.
- Serve and garnish: Transfer to a serving dish, scatter over the crispy sage leaves, and serve warm.
Recipe Tips
- Don’t overcook the sprouts: Boil them for just 5 minutes so they stay tender but not mushy. Overcooking makes them lose flavour and texture.
- Let the sprouts steam dry: After draining, leave them in the colander to steam dry. This helps them crisp up better in the pan.
- Dice the apple finely: Small pieces of apple cook quickly and mix well with the sprouts and sausage, giving you sweet bites in every forkful.
- Fry sage until crispy: Don’t rush this step—crispy sage adds a tasty crunch and brings out its strong, earthy flavour.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Brussels sprouts with apple and sausage cool to room temperature. Transfer to an airtight container and refrigerate for up to 3 days.
- Reheat: Preheat the oven to 180°C (350°F). Spread the leftovers in an oven-safe dish, cover with foil, and heat for 10–15 minutes or until hot.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 158
- Total Fat: 8.7g
- Saturated Fat: 3.6g
- Total Carbohydrates: 12g
- Dietary Fibre: 1g
- Sugars: 8.9g
- Protein: 8.5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Roasted Brussels Sprouts
- Jamie Oliver Brussel Sprouts With Bacon
- Jamie Oliver Parmesan Brussel Sprouts
- Jamie Oliver Brussel Sprouts Caesar
Jamie Oliver Brussel Sprouts With Apple And Sausage
Description
This easy Jamie Oliver Brussel Sprouts With Apple And Sausage recipe is a quick and hearty side dish packed with flavour. With golden sausage, sweet apple, and crispy sage, it’s perfect for cosy dinners. You can swap the sausage with chestnuts for a veggie twist, making it simple to adapt with everyday ingredients.
Ingredients
Instructions
- Trim and boil the Brussels sprouts: Trim off the stalks and remove any tatty outer leaves. Halve large sprouts and leave small ones whole. Cook in a large pot of boiling salted water for 5 minutes, then drain and let them steam dry.
- Fry the sage leaves: Melt the butter in a large frying pan over medium-low heat. Add half of the sage leaves and cook for about 3 minutes, or until crispy. Remove and set aside for garnish.
- Cook the sausage meat: Squeeze the sausage meat out of the casings directly into the pan. Break it up with a spoon and cook for 3–5 minutes, until golden and slightly crispy.
- Add the onion and sage: Finely slice the onion and chop the remaining sage. Add both to the pan and cook over medium-high heat for 5 minutes, stirring occasionally, until the onion softens.
- Stir in the apple and sprouts: Peel, core, and finely dice the apple. Add it to the pan along with the Brussels sprouts. Pour in the Worcestershire sauce and toss everything together until hot and well combined.
- Serve and garnish: Transfer to a serving dish, scatter over the crispy sage leaves, and serve warm.
Notes
- Don’t overcook the sprouts: Boil them for just 5 minutes so they stay tender but not mushy. Overcooking makes them lose flavour and texture.
- Let the sprouts steam dry: After draining, leave them in the colander to steam dry. This helps them crisp up better in the pan.
- Dice the apple finely: Small pieces of apple cook quickly and mix well with the sprouts and sausage, giving you sweet bites in every forkful.
- Fry sage until crispy: Don’t rush this step—crispy sage adds a tasty crunch and brings out its strong, earthy flavour.
Jamie Oliver Brussel Sprouts With Apple And Sausage