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Brussels sprout casserole

updated

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Ingredients for 4 servings:

  • 1 kg Brussels sprouts
  • 200 g Mettwurst, small, smoked
  • 2 tbsp butter
  • 1 tbsp flour
  • 1 liter of milk
  • Sugar
  • nutmeg
  • Salt
  • 1 egg(s)
  • 100 g parsley
  • e.g. Gouda, grated

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Cover the Brussels sprouts and simmer in salted water for 15-20 minutes. Slice the Mettwurst sausage. Drain the Brussels sprouts and reserve 1/8 l of the broth. Preheat oven to 220°C. Heat 1 tablespoon of butter and fry the flour until light yellow. Gradually pour in the hot broth, add the milk, and simmer for 5 minutes, stirring continuously. Remove the sauce from the heat, then stir in the sugar, nutmeg, salt, and egg. Place the Brussels sprouts and sausage in a buttered dish. Pour the sauce over the sausage and top with the cheese. Bake the casserole for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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