Baked Brussels Sprouts

Ingredients for 4 servings:

• 1 kg Brussels sprouts, possibly frozen, thawed
• 2 onions
• 1 garlic clove(s)
• 125 g butter
• 200 ml broth
• nutmeg
• 100 g breadcrumbs
• 300 g smoked pork, cut into thin slices
• Salt and pepper, black
• Butter for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

when it’s cold outside

Clean and wash the Brussels sprouts, and make a cross-shaped incision in the stalk. Peel the onions and garlic. Finely dice the onions. Heat 2 tablespoons of butter in a large pot. Sauté the onions until translucent, then press the garlic over them. Add the Brussels sprouts, fry briefly, and deglaze with stock. Season with nutmeg. Cook the Brussels sprouts in a covered pot over low heat for about 15 minutes. Preheat the oven to 200°C. Grease a large casserole dish. Melt the remaining butter in a pan and toast the breadcrumbs until golden brown. Cut the smoked pork slices into small cubes and toss them in the casserole dish with the Brussels sprouts and onion mixture. Season with salt and pepper. Sprinkle the breadcrumbs over the pork and bake in the oven (gas mark 3, fan oven: 180°C) for about 15 minutes. Serve with farmhouse bread and a beer or a light red wine. The dish is very filling and definitely a calorie bomb – but it tastes simply amazing.