Scottish Style Heavy Ale
A beautiful malt flavour warms the palate with a complex mix of toffee, caramel, vanilla and a hint of peat.
125g cubed Pancetta*
15-20 brussel sprouts, trimmed & quartered (see how to trim them here)
1 tsp canola oil
Salt and pepper to taste
*Can substitute with bacon.
In a large saucepan over medium heat, saute the pancetta. Cook until browned and crispy. Remove the pancetta and set aside on a plate with paper towel, keeping the fat in the pan. Add the oil and brussel sprouts. Saute until brussel sprouts soften and brown, about 5 mins. Add the pancetta back to the pan. Stir to warm the pancetta and season with salt and pepper. Remove from heat and serve immediately.
Recipe courtesy of Wine, Food & Friends.