Glazed Brussels Sprouts Kasseler Schupfnudel Pan

Ingredients for 2 servings:

• 300 g Schupfnudeln (refrigerated counter)
• 300 g Brussels sprouts
• 200 g smoked pork neck
• 1 tbsp honey
• 1 tbsp clarified butter
• some pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

hearty sweet

Clean the fresh Brussels sprouts (cut off the dry stalks and remove the outer leaves) and cook in salted water for about 10 minutes. Drain and rinse with cold water (this will help retain their color). Fry the Schupfnudeln in about 1/2 tablespoon of clarified butter until browned all over. Set aside. Cut the smoked pork into bite-sized pieces and fry in a pan with the remaining clarified butter until lightly browned. Add the Brussels sprouts and cook until browned to your liking, seasoning with pepper if desired. Add the Schupfnudeln and quickly mix with the honey. Fry until the liquid has evaporated.