Name: Fixe Southern Houses Crispy Brussels Sprouts, Boudin Gravy Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb Brussels sprouts; 2 tbsp Extra-virgin olive oil; 1 tbsp Unsalted butter; 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 1 tsp Lemon juice; 0.25 cup Shaved Parmesan or pecorino (optional); 10 oz Boudin sausage (fully cooked or raw, from links); 1 tbsp Unsalted butter; 1 tbsp All-purpose flour; 1 cup Chicken stock (low-sodium); 2 tbsp Heavy cream; 0.5 tsp Worcestershire sauce; 0.25 tsp Creole or hot sauce (optional); 1 tsp Fresh thyme leaves; 0.25 tsp Salt; 0.25 tsp Black pepper; 2 tbsp Thinly sliced scallions or chives; 2 tbsp Toasted chopped pecans or hazelnuts

Method

Crispy Brussels sprouts

1
Prep
Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Halve each sprout lengthwise (quarter very large ones) so cut side will contact the pan.
2
Blanch (optional for extra tender interiors)
Bring a medium pot of salted water to a boil. Add sprouts and cook 2 minutes, then drain and immediately plunge into an ice bath to stop cooking. Drain thoroughly and pat very dry with towels. (If skipping blanching, proceed to next step with raw halved sprouts.)
3
Pan-roast
In a large heavy skillet (cast-iron preferred) heat olive oil and butter over medium-high heat until shimmering and butter foams. Arrange sprouts cut-side down in a single layer (work in batches if needed). Press gently with a spatula so the cut surfaces make good contact.
4
Crisp
Cook without moving for 5–7 minutes until the cut sides are deeply browned and crisp. Shake the pan occasionally to prevent sticking; if bottoms brown too quickly, reduce heat to medium. Flip sprouts and cook 3–4 minutes more until tender when pierced with a knife and browned on the outer leaves.
5
Season and finish
Season with kosher salt, black pepper and lemon juice. If using, toss with shaved Parmesan or pecorino while still hot so cheese melts slightly. Keep warm while making the gravy.

Boudin gravy

6
Prepare boudin
If using links, cut open casings and remove boudin filling into a bowl. Crumble roughly with a fork. If already loose, measure out 10 oz.
7
Brown
In a medium skillet over medium heat, melt 1 tablespoon butter. Add the boudin meat and cook, breaking it up, until it releases fat and browns in places, about 4–5 minutes.
8
Make roux
Push the browned boudin to the side and sprinkle the flour into the pan (or remove half the boudin briefly to an empty bowl and stir flour into the fat). Stir the flour into the fat and meat bits to form a paste and cook 1–2 minutes to remove the raw flour taste, stirring constantly.
9
Deglaze and simmer
Slowly whisk in the chicken stock, scraping up browned bits from the pan. Bring to a gentle simmer and let thicken for 3–4 minutes. If too thick, add up to 2 tablespoons more stock.
10
Finish
Stir in the heavy cream, Worcestershire sauce, Creole/hot sauce (if using), thyme, salt and pepper. Simmer 1–2 minutes more to combine and taste—adjust seasoning. The gravy should be smooth with visible flecks of boudin; if you prefer a silkier texture, pulse the mixture briefly with an immersion blender (optional). Keep warm.
11
Strain option
If you want a smoother gravy without large meat pieces, pass the sauce through a coarse sieve, pressing solids to extract flavor, then return to the pan and warm gently.

Assembly & garnish

12
Arrange the crispy Brussels sprouts on a serving platter or individual plates. Spoon the warm boudin gravy over the sprouts—either lightly drizzled or generously ladled as a sauce, depending on preference.
13
Scatter sliced scallions or chives and toasted nuts over the top for brightness and crunch. Serve immediately while the sprouts are crisp and the gravy is hot.

Crispy Brussels Sprouts, Boudin Gravy Recipe

Ingredients