Caramelized Brussels Sprouts and Chorizo (Paleo)
Try this Caramelized Brussels Sprouts and Chorizo Paleo recipe, or contribute your own.
Try this Caramelized Brussels Sprouts and 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.
When should the vegetables actually hit the rendered fat? Sequence dictates success here, requiring rendered pork fat to coat halved brassicas rather than raw oil. Searing cured sausage first releases flavorful rendering that acts as the primary cooking medium for subsequent ingredients.
Hot cast iron maintains thermal mass better than thin aluminum. High heat encourages deep maillard reactions on cut surfaces of brassicas within eight to ten minutes. Tossing too frequently prevents necessary contact time against the hot metal surface, stopping proper browning before spices burn.
Quartering small heads maximizes surface area exposure for maximum caramelization. Trimming stems too deeply causes leaves to fall apart prematurely, turning crisp edges into soggy fragments during extended pan contact. Uniform sizing ensures equal heat penetration across every piece.
Sausage salt content varies widely by manufacturer, making final seasoning adjustments mandatory after blending components. Olive oil introduced at the final stage adds fresh fruitiness while binding loose spices to the finished pan contents.
