Brussels Sprouts with Smoked Sausages recipe
information
550 calories per serving
ingredients
1 kg (2 lb) Brussels sprouts
900 ml (1 1/2 pints) water
salt
225 g (8 oz) small smoked sausages
50 g (2 oz) butter
1 tablespoon flour
150 ml (1/4 pint) milk
pinch of sugar
pinch of grated nutmeg
1 egg
1 tablespoon chopped parsley
50 g (2 oz) Emmental cheese, freshly grated
900 ml (1 1/2 pints) water
salt
225 g (8 oz) small smoked sausages
50 g (2 oz) butter
1 tablespoon flour
150 ml (1/4 pint) milk
pinch of sugar
pinch of grated nutmeg
1 egg
1 tablespoon chopped parsley
50 g (2 oz) Emmental cheese, freshly grated
method
1. Remove damaged outer leaves from the sprouts, cut off the stalks, cut a cross in the base of the sprouts and wash them.
2. Bring the water and a little salt to the boil in a large saucepan, tip in the sprouts, cover the pan and simmer gently for 15 minutes.
3. Slice the sausages. Drain the sprouts, reserving 150 ml (1/4 pint) of the cooking water. Heat half the butter in a saucepan, sprinkle in the flour and cook until golden stirring continuously.
4. Gradually stir in the hot sprout water, add the milk and simmer for 5 minutes, stirring continuously.
5. Remove the sauce from the heat and stir in the sugar, nutmeg, salt to taste and egg.
6. Arrange the sprouts and sausage in a buttered ovenproof dish and cover them with the sauce. Sprinkle with the parsley and cheese and dot with the remaining butter.
7. Brown in a hot oven (220°C, 425°F, gas 7) for about 15 minutes.
2. Bring the water and a little salt to the boil in a large saucepan, tip in the sprouts, cover the pan and simmer gently for 15 minutes.
3. Slice the sausages. Drain the sprouts, reserving 150 ml (1/4 pint) of the cooking water. Heat half the butter in a saucepan, sprinkle in the flour and cook until golden stirring continuously.
4. Gradually stir in the hot sprout water, add the milk and simmer for 5 minutes, stirring continuously.
5. Remove the sauce from the heat and stir in the sugar, nutmeg, salt to taste and egg.
6. Arrange the sprouts and sausage in a buttered ovenproof dish and cover them with the sauce. Sprinkle with the parsley and cheese and dot with the remaining butter.
7. Brown in a hot oven (220°C, 425°F, gas 7) for about 15 minutes.
serving amount
serves 4
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