Weeknight Cooking

Dinner Tonight: Grilled Brussels Sprouts + Merguez

February 11, 2013

Tonight, a rustic, minimalistic dinner -- uncomplicated, unadulterated food that looks like and tastes of precisely what it is. Assertively spiced merguez perks up senses dulled by the winter's chill with its red hot heat. Brussels sprouts, treated with a delicate hand, bring a slight and pleasing bitterness that complements the richness of the lamb in a just-so sort of way. All in all, a winner. Ready, as always, in just about an hour. 

The Menu

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

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Grilled Brussels Sprouts by kitchenwitchcookie

Lamb Merguez by MrsWheelbarrow

The Grocery List

Serves 4

1 pound ground lamb shoulder
Fresh ginger
Harissa
Anise seed
24 (or so) brussels sprouts 

We bet you have olive oil, salt, pepper, cumin, cinnamon, cayenne, turmeric, coriander, garlic, onion powder, and celery salt. If not, you'll need those too! 

The Plan

1. The sausage needs to rest for about an hour before you serve it, so definitely attack it first. It's a pretty simple process -- particularly if you buy ground lamb shoulder (or ask your butcher to do it for you). Since it's a weeknight, take the shortcut!

2. Now for the sprouts! Just a quick boil to ensure tender insides, followed by a good drizzle of oil and salt and pepper. Now, if you have a grill pan, this is a great moment to break it out (rather than the actual grill, unless you're feeling ambitious, in which case feel free!). Another approach would be to simply roast them in a hot oven for 10 to 12 minutes, instead of grilling. We promise they'll be almost as tasty.

3. While the sprouts grill (or roast), form the merguez patties and cook gently in a pan. 

4. Serve! 

More wintry dinner tonight ideas:

Brussels Sprout and Chorizo Beer Hash

Lentil and Sausage Soup for a Cold Winter's Night

Moroccan Merguez Ragout with Poached Eggs

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Miranda Rake

Written by: Miranda Rake

Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.

1 Comment

Betsie February 12, 2013
Brussels Sprouts are "the" come-back vegetable these days, it seems. They are so versatile and impossibly yummy! I haven't tried grilling them yet, but I know I'll love that method too! Two more Brussels recipes: http://cookingripe.com/tag/brussels-sprouts/