Kritharaki casserole with Brussels sprouts and leftovers à la Didi

Ingredients for 2 servings:

• 200 g Brussels sprouts, blanched and frozen
• 75 g Kritharaki (rice-shaped noodles)
• 65 g meat sausage
• 1 m.-sized onion(s)
• 20 g butter
• 5 g flour
• 125 ml cream
• 120 g pasta (pasta sotto with green beans), see my recipes
• 66 g sauce (macadamia sauce), see my recipes
• 125g Gouda
• 20 g Parmesan, freshly grated
• Sea salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Pre-cook the Brussels sprouts in 200 ml of water with 0.5 tsp of sea salt for about 5 minutes. Cook the pasta in 750 ml of water with 1 tsp of sea salt for about 10 minutes. Halve the pork sausage lengthwise and slice. Drain the Brussels sprouts, reserving the vegetable water. Finely grate the Gouda cheese. Dice the onion. Sauté the onions in hot fat. Sprinkle with flour and sauté. Add the cream and the Brussels sprout water, stirring. Add the pastasotto and the macadamia sauce and simmer over low heat for about 5 minutes. Stir in the Gouda cheese. Season the sauce with salt and pepper. Place the pasta, Brussels sprouts, and pork sausage in a large baking dish, pour the sauce over it, and sprinkle with Parmesan cheese. Bake in a hot oven at 170°C (convection oven) for about 25 minutes. Serve.