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Kassler Casserole with Brussels Sprouts

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Kassler Casserole with Brussels Sprouts

The perfect kassler casserole with brussels sprouts recipe with a picture and simple step-by-step instructions.

  • 750 g Potatoes
  • 500 g Brussels sprouts fresh
  • 4 Discs Kasseler
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 0,25 liter Milk
  • 2 tsp Broth
  • 3 tsp Horseradish glass
  • 50 g Grated Gouda
  • Salt pepper
  1. Peel and roughly dice the potatoes and cook
  1. Clean the Brussels sprouts and boil them in lightly salted water
  1. Fry the kasseler briefly on both sides and remove, heat 1 tablespoon butter, sweat the flour in it with 1/4 l water, deglaze the milk, stir in the stock. Simmer for 5 minutes, season with horseradish, salt and pepper.
  1. Put the potatoes and Brussels sprouts in a baking dish, insert the Kassler. Pour the sauce over it and sprinkle with cheese. Baked at 200 C for 20 minutes
Dinner
European
kassler casserole with brussels sprouts

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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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