First, I boiled them for 3 minutes, and then drained them.
Then, I cut them in half and cut the bottoms off.
In a cast iron skillet with butter I sauteed them to make them a little brown on the cut side.
Then I added a yellow onion. Most people would saute the onion first, but I don't like my onions overcooked. I like them still crisp and spicy.
Then I cut up a pre-cooked chicken sausage (no hormones or antibiotics, of course) and an apple. It is especially important to eat organic when you are eating a thin skinned fruit or veggie, that could be penetrated easily by pesticides.
The I threw the sausage and apple into the pan, and continued cooking until everything was hot.
After I took it off the heat, I crumbled blue cheese over the top.
Add some currants too, I didn't have any, but they add a nice texture.
Looks great! Even I would eat those brussel sprouts, but only because you sliced 'em in half first. Otherwise, my mind would writhe with imaginings of what might be lurking therein!
ReplyDeleteSorry, never mind. Great post, I don't want to ruin it. :)
Oh my, I am impressed. Julia Child would have been impressed with this. Jacques Pepin would approve...Wolfgang move over. A complete and original recipe with clear instructions and good photos. And I haven't even made dinner yet. I really like the enough for leftovers idea. I think glass storage dishes is the next step for you. No point putting all your lovely organics in plastic. And what do you call it?
ReplyDeleteTo give credit where it is due, I stole the idea for this recipe from Monti's Rotisserrie in Santa Rosa. Although, of course, it modifies itself as time goes by (or do I modify it? food seems to have a mind of it's own sometimes)
ReplyDeleteSecondly, an essential part of the recipe, is, as Dad mentioned, to cut the sprouts in half. I never liked brussel sprouts anyway, especially not after that fateful night at Palm Ave where we cut into the brussels to find MAGGOTS!!! Like I could ever forget that. But, with this recipe, they not only taste good, but you also get the visual reassurance, ha ha!!!
I actually prefer to think of them as mini-cabbages. :)
oh yeah, and I agree about not using plastic. all my plastic is getting phased out. sometimes it takes awhile, when you are not made of gold bricks, but still... it's all on it's way out. :)
ReplyDeleteI'm so bookmarking this!
ReplyDelete