Brussel Sprouts With Longanisa (Filipino Sausage)
I used to not like brussel sprouts because of their somewhat bitter taste. Then I realized that I absolutely loved bitter melon which is even more bitter than the sprouts. So when I started experimenting on cooking different vegetables that I haven’t encountered in my days in the Philippines, brussel sprouts had been on the top of my list.
This recipe is a fusion of brussel sprouts and a favorite food item in the Philippines — the longanisa (sausage). There are different types of longanisa, but I thought the sweet variety would best complement the bitter taste of brussel sprouts.
Longanisa is usually served with fresh tomatoes, but I thought topping this dish with sun-dried tomatoes would be a perfect blend of the sweet and bitter tastes that make this recipe a unique home-made special!
1 lb, brussel sprouts
6 pcs. Filipino sweet longanisa
5 cloves garlic, peeled and chopped
2 tsps Olive oil
1 tsp, sea salt
1/2 tsp, freshly- ground black pepper
A pinch of red pepper flakes
1/2 packet Ground2Table all spice (or 1 tsp of your favorite spice)
1 tbsp sun-dried tomatoes, sliced into thin strips
Pre-heat oven to 400 degrees F. Cut off the ends of the brussel sprouts and slice them in half. Remove the casings of the longanisa and break them into small pieces. In a bowl, mix the sprouts, Olive oil, sea salt, pepper and red pepper flakes. Top the sprouts with the sausage pieces. Add in the all spice. Place the sprouts mixture in a baking pan lined with aluminum foil. Cook in oven for 15 minutes. Turn over sprouts and cook for another 10 minutes. Add in garlic and continue cooking for another 10 minutes. Remove from heat, transfer into a serving platter and top with sun-dried tomatoes. Serve warm.