A lot of people famously don’t like Brussels sprouts, but cooking them this way with seeds and butter gives them a rich, nutty flavour which reduces their bitterness, and also caramelises them slightly.
I can’t put my finger exactly on why they go so well with frankfurters but they do. If you are having these Brussels sprouts as the accompaniment to another, quite rich dish – they go excellently with Venison Steaks with a Chocolately and Blackberry Sauce for example – the frankfurters would be a bit too much of a good thing.
But if you added them to the Brussels sprouts, and then served them with a fried egg, they would make a mighty good lunch.
Beautiful Brussels sprouts and seeds
- 1 frankfurter, sliced (optional – follow this link for what to do with the rest of the pack)
- Knob or two of butter
- 1 tbsp munchy seeds
- 100g/4 oz Brussels sprouts, quartered
- about ten grinds Indonesian long pepper and some smoked salt
- about fifteen grinds nutmeg
- Fry the frankfurter and the Brussels sprouts in a little butter until the edges of the frankfurter crisp up – about five minutes.
- Add the munchy seeds, the salt and pepper, nutmeg and a little more butter, fry for another minute.