Kasseler and Brussels Sprouts Casserole

Ingredients for 4 servings:

• 4 slices of Kasseler neck, 200 g each
• 150 g onion(s)
• 1 kg Brussels sprouts
• 30 g butter
• 30 g wheat flour
• 250 ml whole milk, cold
• 250 ml cooking water (stock) from the Brussels sprouts
• 2 tsp, slatted nutmeg, freshly grated
• ½ tsp white pepper
• n. B. Salt
• 1 handful of Parmesan
• ½ bunch parsley
• little fat for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

quick and easy to prepare

Clean the Brussels sprouts, add them to a pot with 1 teaspoon of nutmeg and the pepper, cover with salted water, and simmer until the florets are slightly firm to the bite. Remove with a slotted spoon, drain well, and place in a 23 x 16 cm casserole dish. Keep warm. Take 250 ml of the resulting stock, cover, and set aside for a short time. Melt the butter in a small saucepan, add the flour, and stir to make a light roux. Deglaze with cold milk and bring to a boil, stirring frequently. Stir in the stock with 1 teaspoon of nutmeg and season with salt. Cover the pot and simmer for another 10 minutes. Wash the parsley, shake dry, remove the stalks, finely chop, and stir into the sauce. Bring the sauce back to a boil and then spread it in the casserole dish. Brown the smoked pork slices in a pan with a little fat for about 3 minutes on each side. Arrange the lightly browned meat slices in the dish. Peel the onions, slice them into thin rings, sauté them in the frying fat until translucent, and spread them over the sirloin slices. Grate a handful of Parmesan cheese and spread it evenly over the meat. Bake the dish on the middle rack of a preheated oven (200°C/400°F) for 15 minutes. The dish will then be evenly heated and the cheese will be lightly browned. The dish is now ready to serve.