Brussels Sprouts Sausage Casserole with Onions

Ingredients

• 800 g Brussels sprouts
• Salt
• 4 small onions
• 2 tbsp Vegetable oil
• 2 pairs sausages (e.g., Debreziner)
• 30 g Butter
• 30 g flour
• 250 ml meat broth
• 100 ml milk
• pepper (ground)
• nutmeg
• 125 g mozzarella

Instructions

1. 1.

   Preheat the oven to 200°C fan. Clean and wash the Brussels sprouts, cross‑cut the stem ends, and blanch them in boiling salted water for about 8 minutes until just tender.

2. 2.

   Peel and dice the onions. Slice the sausages. Sauté the onions in oil, then add the sausage slices and Brussels sprouts and cook together briefly. Transfer everything to a baking dish.

3. 3.

   In a small saucepan melt the butter, stir in the flour and cook until lightly golden. Deglaze with broth and milk, whisking to thicken. Season with salt, pepper, and nutmeg, then pour over the Brussels sprout mixture.

4. 4.

   Slice the mozzarella, arrange on top of the gratin, and bake in the preheated oven for about 20 minutes until golden brown. Remove and serve immediately.