Brussels sprouts Westphalian style
4 servings
30 minutes
Brussels sprouts Westphalian style is a harmony of tender vegetables and rich meat flavors, embodying the cozy home cooking of Western Germany. The Westphalian tradition often includes simple yet hearty combinations, and this recipe is a testament to that. Tender Brussels sprout heads caramelized slightly in hot baking acquire softness, while pieces of sausage add a spicy note and richness. A light creamy sauce thickened with flour and enriched with egg and nutmeg transforms the dish into a delicate, velvety casserole. It’s an ideal option for a cozy dinner complemented by rye bread and a glass of white wine. The dish highlights the German love for quality, simple ingredients while combining ease of preparation with depth of flavor. Baked to a golden crust, it delights and warms on cool evenings.
1
Put the cabbage in salted water and boil for 15 minutes, covered. Cut the sausages into small pieces. Drain the broth, measuring out 1/4 beforehand.
- Brussels sprouts: 500 g
- Sausages (wieners): 4 pieces
2
Preheat the oven to 220 degrees. Melt 1 tablespoon of butter and sauté the flour. Gradually add milk and broth to make the sauce, cooking and stirring for 5 minutes. Then remove from heat, add the egg, nutmeg, sugar, and salt.
- Butter: 2 tablespoons
- Wheat flour: 1 tablespoon
- Milk: 1 glass
- Chicken egg: 1 piece
- Nutmeg: to taste
3
Place the cabbage with sausage slices in a baking dish, pour with sauce. Bake in the oven for 15 minutes.
- Brussels sprouts: 500 g
- Sausages (wieners): 4 pieces
