Recipe: Nduja Sprouts
Nduja Sprouts
The perfect festive side dish, our British Nduja adds a touch of fiery spice in this easy Brussels sprouts recipe and is ready in 30 minutes. Impress friends and family at Christmas by adding some British charcuterie spice to your festive feast. What’s more, you can blanch the sprouts in advance, saving time on the day.
serves 6
Ingredients
600g Brussels sprouts
2 tbsp Olive oil
75g Dorset Nduja, crumbled
Method:
STEP 1
Remove any dirty or tough outer leaves from the sprouts and trim the bottoms slightly, then cut each in half through the base. Bring a large pan of lightly salted water to the boil and have a bowl of iced water to hand. Blanch the sprouts for two minutes or until just tender when squeezed. Drain the sprouts then then tip into the iced water. Chill for 15 minutes until cold then drain again. You can always do this the day before and keep in the fridge until ready to use.
STEP 2
Heat the olive oil in a large frying pan and add the sprouts. Fry the sprouts over a high heat for 10 minutes until they are golden and crisp. Stir in the nduja and cook for 5 minutes, tossing until the sprouts are well coated. Squeeze over the lemon juice before serving.
In this recipe
warm and rich with zesty lemon
Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.
More about Us
About The Real Cure
We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.