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.