Brussels sprouts in Westphalia

by Selwyn
Any category, Any kitchen, German cuisine, Main dishes, Prescriptions
17 October 2022
1 min read

Ingredients portion 4

Brussels sprouts 500 g

Sausages 4 pieces

Butter 2 tablespoons

Chicken egg 1 piece

Wheat flour 1 tablespoon

Milk 1 cup

Nutmeg to taste

Cooking instructions 30 minutes

1 Put the sausages in salted water and cook for 15 minutes with the lid on. Cut the sausages into small pieces. Drain the stock, measuring out ¼ of it beforehand.

2 Preheat the oven to 220 degrees. Melt 1 tablespoon of butter and fry the flour. Gradually pour in the milk and bouillon to make a sauce and simmer for 5 minutes, stirring. Then remove from the cooker, add the egg, nutmeg, sugar and salt.

3 Put the cabbage and sausage slices into the mould or cooking tray and cover with the sauce. Bake in the oven for 15 minutes.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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