This is a recipe based off Nordstrom Café “Bazille”. At Nordstrom it is deep fried and served as an appetizer. But we LOVE to pan fry and serve as a main, or a side. This version uses our Grass Fed beef Korean sausage. We don’t have one but I would challenge anyone to try this recipe in the air fryer!

Ingredients:

3 cups brussel sprouts quartered

2 Korean Sausages

2-3 Tbsp roughly chopped dry roasted peanuts

3 dried chili de arbol (optional)

Kung Pao Sauce:

1/3 cup rice vinegar

1/4 (or less) light brown sugar

2 tsp sriracha sauce

3 Tbsp tamari or soy sauce

3 Tbsp water

1/2 tsp chili garlic paste or gojuchang paste

Directions:

• Mix all the sauce ingredients together in a small mixing bowl or measuring cup, stirring to start dissolving the sugar. Set aside.

• Heat stove top to medium low, place 2 sausages in cast iron pan and cover. Cook for 10-15 minutes, the sausage should be almost but not fully cooked. Remove from heat and slice in 1 to 1.5 inch slices.

• Leave the residue flavours and remnants in the cast iron. Turn heat up to medium high and add few tbsp of grapeseed, or desired cooking oil

• Add the quartered Brussel sprouts and stir fry, leaving for several minutes at a time to let the edges blacken and crisp up. After about 10 minutes add the sausage, stir fry until the sausage is fully cooked and Brussel sprouts are softened yet crisp edges. (couple minutes)

• Add the sauce and stir fry for another 30 seconds or so.

• Straight to table and serve family style from cast iron as a side, appetizer or main.