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Stuffing sprouts

Contains pork – recipe is for non-Muslims only

Stuffing meets sprouts in a meaty mash-up that will win over the anti-sprouts contingent! Feel free to adjust the ingredients with your favourite stuffing recipe

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 247
  • Carbohydrates 19
  • Saturated Fat 6
  • Sugar 4
  • Protein 8
  • Fat 14
  • Fibre 5
  • Salt 0.8

Nutrition per serving

  • Calories 247
  • Carbohydrates 19
  • Saturated Fat 6
  • Sugar 4
  • Protein 8
  • Fat 14
  • Fibre 5
  • Salt 0.8

Ingredients

  • 50g butter
  • 1 onion, finely chopped
  • 3 rashers smoked streaky bacon, chopped
  • small bunch sage, finely chopped
  • 3 good-quality pork sausages, skins removed
  • 500g Brussels sprouts, trimmed and halved
  • 150g cooked chestnuts, roughly chopped
  • 3 tbsp breadcrumbs

Method

  1. Melt the butter over a low heat in a large, non-stick frying pan. Add the onion and cook for 10 mins until soft. Increase the heat to medium and stir in the bacon, sage and sausagemeat. Cook for 6-8 mins, breaking up the sausage with a wooden spoon, until starting to brown.

  2. Tip in the sprouts and chestnuts, cover with a lid and cook, stirring occasionally, for 10 mins until the sprouts are tender. Keep them warm over a low heat until you are ready to serve. Just before serving, take off the lid, season, stir in the breadcrumbs and fry on high for 2 mins to toast them and get some colour on the sprouts.

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