In a large saucepan, plunge your Brussels sprouts into boiling water and blanch them for 4-5 minutes.
Remove from the heat, drain and leave to one side.
Meanwhile, dry fry your chestnuts for 15 minutes or dry roast them in a hot oven (200C) for around 20 minutes.
Allow your chestnuts to cool and then peel them (the shell will have loosened where you scored them).
Cut your larger chestnuts and sprouts in half.
Gently heat your olive oil in a frying pan and add the chilli peppers.
Sauté for a couple of minutes before adding your Brussels sprouts.
Sprinkle with salt and pepper and give them a stir to coat them with the oil and chilli.
Now leave them to sauté for 4-5 minutes. Don't stir them because you want your sprouts to start browning here and there.
Next, add your chestnuts and stir them around so that they get a good coating of oil and chilli, too.
Sauté for a further 5 minutes. Again, don't worry about constant stirring. A bit of browning adds to the dish.
Now check your sautéd Brussels sprouts have softened to your liking. Green and firm is better than mustard yellow mush.
Add your chopped sucuk to the pan and stir around for roughly 5 minutes. Your sucuk will release its super tasty oils and spices and coat your sauteed Brussels sprouts and chestnuts.
Serve hot either as a main meal or as an accompaniment to other dishes.