Roasted Brussels sprouts with chorizo wafers golden and creamy

1 Peel your Brussels sprouts by removing the first skin and cutting off the stem.

2 Cook by steaming or in a large quantity of salted water. Test the cooking with a small knife which should penetrate easily.

3 In a pan, heat your butter then lay out your chorizo slices for 2 minutes on each side, then remove them to a plate.

4 In this pan where the aroma and chorizo-infused butter still linger, place your Brussels sprouts and sauté them on all sides, salt (lightly) and grind pepper over them, then turn off the heat.

5 With a small knife, make a slit on each Brussels sprout and insert a small chorizo wafer, then cover with a lid.

6 When ready to serve, turn on the heat under the pan for 2 minutes, then stick a small pick on each and serve very hot.
I want to thank my friend Alejandro Alvarez "La Ibérique" for introducing me to this unique product that is Chorizo de Belota (Spanish black pork)