Chorizo Brussels Sprouts

Chorizo Brussels Sprouts

It’s that time of year again! Time to gather the family together and give thanks, with some delicious food! We know cooking for Thanksgiving can be a chore, dashing around last minute and stretching yourselves thin! But it’s all worth it when you can sit down together for a yummy meal, what an Incredible feeling! Add these Chorizo Brussels Sprouts to your table and you’ll be good to go.





Total Time

45 min

Prep Time

30 min prep

Cook Time

15 min cook


  • 3/4 cup sliced almonds
  • 1/2 package Wellshire Chorizo Sausage 2 sausage links
  • 4 tbsp olive oil
  • 3 cloves garlic sliced thin
  • 2 pounds Brussels sprouts stems trimmed, halved, leaves peeled or pulled loose
  • salt to taste
  • black pepper
  • 1 tbsp red wine vinegar


  1. Toast the almonds in a dry pan for 1-2 until slightly darkened. Set aside.
  2. Heat the chorizo in a large skillet over medium heat until fat renders out somewhat. Chorizo will be crisp. Remove to a bowl and set aside. Wipe skillet with paper towel to remove drippings.
  3. Warm the oil in the same skillet as the chorizo cooked in. Cook the garlic slices until they are golden and aromatic. Add Brussels sprouts and leaves into the pan in batches, wilting the leaves in between batches. Season with salt and pepper as you go. Full cook time is about 10 minutes.
  4. Remove from heat and put Brussels sprouts into serving bowl. Add almonds, chorizo, and red wine vinegar. Toss to combine, and season to taste.

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Chorizo Brussels Sprouts

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