Brussels sprouts with chestnuts and sausage

I dedicate this post to Vicky. As solid proof that she did convert me into liking Brussels sprouts. Here’s the recipe again in smaller quantities,  slightly modified. I used sausage instead of bacon and regular read wine instead of Marsala. Here’s also to Giorgos who encouraged me to give my pocket camera a little more credit than I did and try some close-ups.  He also advised  taking  photos in natural daylight, which is hard for me because I usually cook in the evening but I did make an effort to  play with zooming in a bit more and it paid.



  • 1 pound Brussels sprouts
  • 1 sausage, cut in pieces
  • 2-3 tablespoons butter
  • 100 grams chestnuts, clean, boiled and cut in pieces
  • 1/2 cup red wine
  • 2-3 tablespoons chopped parsley
  • freshly ground pepper

How to make: Boil Brussels sprouts in salted water at low heat until they are soft to the fork, about 7 -10 minutes. Drain and place in a bowl filled with ice cubes. Saute the sausage bits. Add the butter and the chestnuts and turn up the heat. Pour the wine and cook for a few more minutes. Add the Brussels sprouts and turn off the heat.  Make sure they are well coated with the sausage mix. Add parsley and pepper and serve.

Notes and tips: Life is made easier if you can get cooked and moist chestnuts in a bag (I think I got mine from Whole Foods) but avoid canned water chestnuts at all costs. They taste yuck!

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