Want to know the best part of our Sunday church gathering? It’s the potlucks we have in the rectory multi purpose room! We have a wonderful community of folks who prepare all sorts of dishes from around the world. Our pastor, Reverend Ben, recently brought a casserole dish filled with some of the tastiest bacon brussels sprouts I have ever mouthed. I had to find out how he made these delicious green beauties!
Reverend Ben learned this technique during a prayer jubilee in Hungary. While wandering the countryside, he struck up a conversation with a weathered farmer woman he would later learn was known throughout the countryside for her divine abilities with sprouts – she was a sprout whisperer! Preternatural abilities with mini cabbages notwithstanding, Reverend Ben thinks the real secret might be the always welcome ingredient, bacon. (And sacred wine!) Either way, it’s a delicious way to prepare a sprout side dish and it was such a pleasure to be invited into the reverend’s home. We had a lovely time making this dish.
Here’s Reverend Ben’s Hungarian Bacon Brussels sprouts:
The Bacon Brussels Sprouts Recipe:
2 Lbs. Fresh & organic brussels sprouts
1/3 Lb. Uncured bacon
1/4 cup chopped shallots
2 cloves thinly sliced and chopped garlic
3/4 cups wine (or a touch more if the pan gets dry)
2 tsp. Hungarian Paprika
Salt & Pepper to taste