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.