John Myers
Brussels Sprouts Casserole with Sausage
The perfect brussels sprouts casserole with sausage recipe with a picture and simple step-by-step instructions.
- 1 kilogram Frozen Brussels sprouts
- 500 g Small potato
- 3 teaspoon Granulated broth
- 4 Sausages, coarse
- 1 Large onion
- 125 g Bacon cubes
- 200 g Processed cheese
- 150 g Grated Emmental
- Black pepper from the mill
- Nutmeg
- Caraway powder
- Possibly milk
- Wash the potato and cut into quarters. Put the potato pieces in a saucepan, cover with water, add the granulated broth and cook until they are still slightly firm to the bite. Take out the potato and cook the Brussels sprouts in the same amount of water until they are al dente. Put the potato pieces in the prepared baking dish and spread on the base. Take the Brussels sprouts out of the water with a sieve and spread over the potatoes. Now season everything well with pepper, nutmeg and caraway seeds.
- Cut the onion into small cubes. Fry the bacon cubes in a pan, then add the onion cubes and cook until they are translucent and spread over the Brussels sprouts. Now heat the Brussels sprouts water again, add the processed cheese and stir until a creamy cheese sauce is formed. If it gets too thick, add a little milk. Spread the cheese sauce over the Brussels sprouts.
- Let the bratwurst simmer briefly in hot water, remove and cut into pieces. Sear the bratwurst cubes in a pan and spread over the Brussels sprouts. Finally, spread the grated Emmental over the sausage. Place the baking dish in the oven preheated to 160 degrees and let it bake for about 20 minutes.
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