Stuffing meets sprouts in a meaty mash-up that will win over the anti-sprouts.
1 onion, finely chopped
3 slices smoked streaky bacon, chopped
small bunch sage, finely chopped
3 good quality sausages, skin removed
500g brussels, trimmed and halved
150g cooked chestnuts, roughly chopped
3 tbsp breadcrumbs
1. Melt the butter over a low heat, add the onion and cook for about 10 minutes, until soft, increase the heat and add the bacon, sage and sausagemeat, cook for about 6 minutes, breaking up the sausage with a wooden sppon, until starting to brown.
2. Add the sprouts and chestnuts, cover with a lid, stirring occasionally, cook for about 10 minutes until sprouts are tender, just before serving, take off lid, season , stir in breadcrumbs and fry on high for about 2 minutes to toast them.
3. Serve and enjoy.