Pork Sausage with Shredded Brussels Sprouts and Sage

An Italian style dish. Pork sausage pieces with shredded or shaved Brussel's sprouts, sage and garlic, topped with a little grated cheese.

Cut four pork sausages into between six and eight pieces each. Add to a pan of hot olive oil, and cook until evenly browned (about fifteen minutes or so, partly under glass at a medium heat). Turn the pieces occasionally.

Shred about fourteen Brussel's sprouts and add to a bowl. Add three crushed or chopped garlic cloves to the bowl. Heat a second pot drizzled with a thin layer of olive oil. Add the sprouts and the crushed garlic and stir frequently. Allow the sprouts and garlic to brown slightly, and then add about two tablespoonfuls of boiling water. Add half a teaspoonful of dried sage. Continue to stir. Turn the heat down when most of the water has evaporated (five to seven minutes depending on the heat).

Decant the shredded sprouts to a pasta bowl. Add the sausage pieces and stir together. Add about thirty grammes of finely grated cheddar cheese. Parmigiano Reggiano is another option.

One of the best dishes I've enjoyed! Cooked this way the strong flavour of the sprouts is considerably muted. Sometimes served also with some pasta.