pork
serves 4
1kg / 2lb brussel sprouts, cleaned and prepared
900ml / 11/2 pint water
salt
225g / 8oz smoked sausage, sliced
60g / 2oz butter
15ml / 1 tbsp
150ml / 1/4 pint milk
pinch of sugar
pinch of grated nutmeg
1 egg, beaten
15ml / 1 tbsp fresh parsley, chopped
60g / 2oz emmental cheese, freshly grated
Bring the water and a little salt to the boil in a large saucepan,
tip in the sprouts, cover the pan and simmer for 15 minutes.
Drain the sprouts, reserving 150ml / 1/4 pint of the
cooking liquid. Melt half the butter in a saucepan, sprinkle in the
flour and cook until golden, stirring continuously. Gradually stir
in the hot sprout liquid, add the milk and simmer for 5 minutes, stirring
continuously. Remove the sauce from the heat and stir in the sugar,
nutmeg, salt to taste and egg, mix well.
Arrange the sprouts and sausage in a buttered oven proof dish and cover
with the sauce. Sprinkle with the parsley and cheese, and dot with
the remaining butter.
Cook in a pre-heated oven at 2200C / 4250F / Gas mark
7 for 15-20 minutes.