- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 rashers smoked streaky bacon, chopped
- small bunch sage, finely chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 3 good-quality pork sausages, skins removed
- 500g Brussels sprouts, trimmed and halved
The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…
- 150g cooked chestnuts, roughly chopped
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
- 3 tbsp breadcrumbs
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.
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.