Photographer: Brandy Young
This recipe comes to us from the Executive Chef of Mesa Verde Country Club, Chris Chun, who shares his bright, Asian-fusion take on this classic crowdpleaser.
“Brussels sprouts are huge right now, especially crispy Brussels sprouts. Who can say no to that? Here at Mesa Verde Country Club, we try to do them a little bit differently with an Asian-fusion spin. We serve crisped Brussels sprouts with Lap Cheong sausage – a dry, jerky-style, Chinese sausage. Then we top it all off with fried basil and serve it alongside a tart-and-creamy citrus curd for dipping. Just grab a forkful of Brussels sprouts and sausage, swipe it through the curd, and it all kind of pops in your mouth. Enjoy!” – Chef Chun
Ingredients:
2 Cups Brussels Sprouts, Split
1/3 Cup Yuzu Lemon Juice
3 Egg Yolks
1 Cup Sugar
¼ Cup Butter
2 Tsps Lemon Zest
2 Lap Cheong Sausages
1 Bunch Basil Leaves
For the Brussels Sprouts:
Deep fry Brussels sprouts until the leaves start to separate and turn golden brown. Season with salt and pepper. Set aside.
For the Lemon Curd:
Whisk egg yolks vigorously until they begin to turn white. Add sugar and lemon zest and continue whisking. Drizzle in butter and whisk until the curd becomes thick. Fold in yuzu juice.
For The Sausage and Basil Leaves:
Cut the sausage on a diagonal, thinly. Simply sauté sausage on high heat until crispy. Basil leaves get fried until crispy and seasoned. Add sausage and basil leaves to Brussels sprouts. Stir gently to combine.
