Brussels sprouts with smoked pork from the steamer

Ingredients for 2 servings:

• 500 g Brussels sprouts, fresh
• 400 g smoked pork in one piece
• 4 tbsp breadcrumbs
• 100 ml cream
• 1 tbsp Dijon mustard
• 1 tbsp mustard, grainy, spicy
• 1 shallot(s)
• some butter
• some lemon juice
• nutmeg
• pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

for the steamer or in the steamer bag

Clean the Brussels sprouts (remove any wilted leaves if necessary) and make a cross-shaped cut along the stem. Rub the sprouts with lemon juice to keep their beautiful green color and prevent them from turning gray. There are several ways to cook the sprouts. Either in a steamer insert for the oven with a steaming function. Set the function to steam (this is the option we use) and preheat for 10 minutes, then pour 500 ml of water into the lower bowl to steam. Cooking time is approximately 20-30 minutes. Or in a separate steamer at 100°C for 15 minutes. If you like, you can also prepare the sprouts in a steamer bag in the microwave at 600 watts for approximately 8 minutes (850 watts for 5 minutes). For the steamer version, place the sprouts on the sieve of the steamer and season with a little pepper. Place the meat on top, place the steamer attachment on top, and cook for 15 or 20-30 minutes. Be careful when opening it, the steam is very hot! If you can’t get a whole piece of smoked pork, you can also use slices, but they dry out too quickly. If using a steamer bag, wash the Brussels sprouts, place them dripping wet in the bag, and place the smoked pork on top. Be careful when opening it, as the steam is very hot. To make the sauce, simply put a small pan on the stovetop and melt some butter. Finely dice the smoked pork and sauté them. Then deglaze with cream and season with salt, pepper, nutmeg, and mustard. Bring to a boil once, and it’s ready. The sauce should become somewhat thickened thanks to the mustard. Round off the meal by browning some breadcrumbs in a pan with a little butter and then pouring this over the sprouts. You can serve it with boiled potatoes; we find it very tasty even without any other filling side dish. After steaming, the Brussels sprouts are super tender, juicy, slightly sweet, and retain their full flavor. The curing salt from the smoked pork also seasons the Brussels sprouts evenly through steaming. We think Brussels sprouts taste best this way!