Equipment
Ingredients
Quick Pickled Onions
- 150 g red onion, thinly sliced
- 60 ml red wine vinegar
- 60 ml water, warm
- 5 g granulated sugar
- 3 g kosher salt
Main Components
- 350 g smoked sausage, sliced into 1cm coins
- 450 g brussels sprouts, trimmed and halved lengthwise
- 15 ml olive oil
- 2 g kosher salt
- 1 g black pepper, freshly ground
Garnish
- 10 g fresh parsley, coarsely chopped
Nutrition (per serving)
Method
In a small mixing bowl, combine the warm water, red wine vinegar, granulated sugar, and 3g of kosher salt. Stir until the sugar and salt have dissolved. Add the thinly sliced red onion, tossing to completely submerge the pieces in the liquid. Set aside to pickle at room temperature.
Heat a large cast-iron skillet over medium-high heat (approximately 190°C/375°F). Add the sliced sausage in a single layer. Cook until well browned and the fat has rendered into the pan, about 4 to 5 minutes. Use tongs to transfer the sausage to a plate, leaving the rendered fat in the skillet.
Place the halved Brussels sprouts cut-side down in the hot skillet, utilizing the rendered sausage fat. If the pan appears dry, add the optional olive oil. Cook completely undisturbed until the cut sides are deeply caramelized and nearly blackened, about 5 to 7 minutes.
Reduce the heat to medium (approximately 175°C/350°F). Carefully add 30ml of water to the skillet and immediately cover with a tight-fitting lid or a baking sheet. Steam for 3 minutes to tenderize the interior of the Brussels sprouts.
Remove the lid and return the cooked sausage to the skillet. Toss the mixture together, allowing the sausage to warm through. Season with the remaining 2g of kosher salt and the black pepper. Remove from heat.
Transfer the warm Brussels sprouts and sausage to a serving platter. Drain the pickled red onions from their liquid and scatter them evenly over the dish. Garnish with the freshly chopped parsley and serve immediately.
Chef's Notes
- Searing the Brussels sprouts cut-side down without moving them is non-negotiable for achieving maximum flavor and that classic restaurant-style char.
- Using the rendered sausage fat to cook the sprouts coats them in a deeply savory, smoky flavor, removing the need for excess cooking oil.
- Slicing the red onions as thinly as possible ensures they absorb the vinegar brine rapidly, achieving a pickled texture in just 20 minutes.
- The residual heat of the pan will evaporate any remaining steaming liquid rapidly, ensuring the sprouts do not become soggy during plating.
Storage
Refrigerator: 4 days — Store the pickled onions in a separate airtight container to prevent the sprouts from becoming soggy.
Reheating: Reheat the sprouts and sausage in a skillet over medium heat until warmed through, then top with cold pickled onions.
