Brussels Sprouts with Chinese Sausages and Coconut
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
There are days I don’t feel like being in the kitchen. So, I came up with quick-cooking dishes like this Brussels Sprouts with Chinese Sausages and Coconut. Don’t get me wrong. I enjoy cooking. But my work as a writer fills my days with writing deadlines, research, interviews, meetings, appointments and all. Then there is supper to cook. I cook nearly every day. On days we have leftovers, we repeat the meal. Eating in is more the norm for us. Eating out is the exception and reserved for special occasions. But this brussels sprouts dish I cooked tasted as scrumptious as something prepared at a restaurant. So, I just had to share it with you.
Brussels sprouts are in season at this time of the year and are considered a winter vegetable. To me, they look like miniature cabbages and I relish preparing and enjoying them for a meal. Like most produce, they are tastiest when I cook them the day I bought them. I once waited a few days to cook Brussels sprouts and they were bitter as a result. Having learned that lesson, I didn’t wait too long to cook this dish tonight.
I had Chinese sausages and half a can of coconut milk in my refrigerator. The idea to combine all these in one dish struck me. Coincidentally, I saw a photo post on Facebook of my good friend, cookbook author Pat Tanumihardja, creator of the Pickles and Tea site, and she had just cooked Brussel Sprouts with Chinese Sausages, too. This was a dish that cooked fast. Once cooked, the sausages were crisp and slightly sweet. The Brussels Sprouts were soft and had an herbal-salty flavor. The creamy coconut milk held it all together. It was magical. Who knew this combination of sultry flavors was the result of just a few quick minutes by the stove.
Brussels Sprouts with Chinese Sausages in Coconut
- Large Skillet or Wok: 12 inches in diameter
- 2 whole Chinese sausages (lap cheong sliced
- 2 Tablespoons vegetable oil
- 2 cloves garlic peeled, chopped
- 1 whole onion sliced
- 1 knob (about 1 inch) fresh ginger peeled, sliced in julienne strips
- 1 Tablespoon patis (fish sauce)
- 1 cup vegetable broth
- 2 cups Brussels Sprouts buds and stalks trimmed off, each cut in half
- 1/2 cup canned coconut milk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- for serving boiled rice
- Wash and trim the buds off the stalks at the ends of the Brussel Sprouts. Pull off any yellow outer leaves. Cut each in halves. Set aside.
- In a large skillet or wok, over medium-high heat, add the vegetable oil. When oil is hot enough, pan-fry the sliced Chinese sausages for 1 to 2 minutes. The sausages will have a shiny glaze and the edges will be slightly crisp. Remove the sausages from the skillet and set aside.
- Using the same skillet and vegetable oil, sauté the garlic, onions and fresh ginger. Stir around for 1 to 2 minutes till they are fragrant, and onions are translucent.
- Add the patis (fish sauce) and the sliced Brussels Sprouts. Pour the broth. Blend ingredients.
- Cover and cook for about 8 to 10 minutes till vegetables are tender.
- Pour the coconut milk and incorporate all the ingredients. Allow the coconut milk to blend with the rest of the flavors for 1 to 2 minutes over medium heat. Avoid a high temperature or coconut milk might curdle.
- Return the sliced sausages to the skillet. Season with salt and ground black pepper. Mix ingredients well.
- Serve warm with rice.
- Cook's comments: Chinese sausages or ‘lap cheong’, made with pork, fat, rice wine, soy sauce and seasonings are a favorite ingredient to add to noodles, rice dishes, vegetables or steamed buns. Also known as Tsorizong Macau in the Philippines, its sweet-savory smokey flavors add a special depth to any dish. Eat the slices alone with rice or add it to entrees. These sausages are found in Asian markets. Some Asian stores sell different varieties ranging from regular with rice wine to very spicy. Be sure to read labels carefully for the correct flavor preferred.
- Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website,books, films, television shows or videos without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]