Caramelized Brussels Sprouts & Chorizo (Paleo)
Try this Caramelized Brussels Sprouts & Chorizo (Paleo) recipe, or contribute your own.
Try this Caramelized Brussels Sprouts & Chorizo (Paleo) recipe, or contribute your own.
- Carbohydrate 43.76032389296 g
- Cholesterol 149.685481968 mg
- Fat 69.8319520536674 g
- Fiber 17.2365098437103 g
- Protein 56.3248325086 g
- Saturated Fat 25.2072158002798 g
- Serving Size 1 1 recipe (627g)
- Sodium 2214.16525421003 mg
- Sugar 26.5238140492497 g
- Trans Fat 3.82559418301921 g
- Calories 999 calories
Step-by-step
- Remove chorizo from the casings and fry in a medium saute pan until fully cooked.
- Meanwhile, clean and trim the brussels sprouts and cut them into quarters.
- When the chorizo is cooked, remove from the pan and set aside.
- Making sure your pan is hot, drop in the brussels sprouts and stir to coat in the chorizo grease. Cook for about 8 - 10 minutes, tossing occasionally to make sure they don't burn - but not too much or they won't get nicely caramelized which is key to the flavor your looking for. Add the chorizo back to the pan along with the olive oil and cook for another 2 minutes until all of the flavors have blended.
- Taste and add salt and pepper if you'd like. The chorizo is so flavorful that I found no additional seasoning was needed but that's strictly a matter of personal preference so be sure to taste and adjust before serving.
Fat Rendering and Phenylalanine
The ingredient list hides the physics of pork fat rendering. Chorizo releases saturated and monounsaturated lipids rich in paprika-derived capsanthin. This orange-red pigment dissolves into the pan fat. Brussels sprouts contain sulfur compounds and amino acids like phenylalanine. When quartered sprouts hit hot rendered grease, Maillard browning accelerates rapidly at temperatures above 300 degrees Fahrenheit. The high fat volume transfers conductive heat directly to the cut leaves.
Surface Area and Agitation
Quartering creates flat planes for maximum pan contact. Stirring the sprouts every two minutes prevents carbonization while allowing deep golden crusts to form. Too much tossing halts sugar caramelization. Too little burning results in acrid glucosinolates. Keep the heat medium-high. Maintain consistent contact between the brassica leaves and the cast iron skillet surface.
Salt Integration and Salinity
Cured sausage contains high sodium levels before cooking begins. Chorizo releases enough free sodium chloride during frying to season the entire pound of sprouts without extra minerals. Taste the finished mixture after the final two-minute reheat phase before applying additional salt. Balance relies entirely on the initial fat absorption rate established during the eight-minute searing window.
