Sausage and Cabbage Sprouts Pan with Raclette Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet Brussels sprouts, frozen, 300 g
- 1 pack sausages, approx. 4 pieces
- 1 packet parmesan, grated
- 2 slices black bread (crust bread)
- 4 slices cheese (privy council cheese / Jerome / Mondseer)
- 2 slices pork belly
- 1 pinch (s) sea salt or herbal salt
- 1 pinch (s) cayenne pepper
- 1 pinch (s) galangal
Print Recipe
Pin Recipe Instructions
- Thaw the cabbage sprouts, cook them in salted water and then rinse them with cold water.
- Cut the sausages into slices and fry them until brown, add the cabbage sprouts, season with salt and galangal and sprinkle with parmesan.
- In the meantime, put the cheese on the bread and bake it in the oven (or on a crisp plate, because it will be crispier) and also fry the bacon (you can also do this in the oven or on the crisp plate).
- Sprinkle the cheese sandwiches with cayenne pepper and herb salt and place the bacon on top. Serve with the cabbage sprouts pan.
- Hearty, hearty and something different!
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