Summary

Ingredients

• 500 g Brussels sprouts
• 3 potato (s)
• 1 onion (s)
• 3 clove (s) garlic
• 3 chilli pepper (s)
• 100 g bacon, diced
• 50 g cream cheese
• 250 g quark
• 1 glass red wine, (dry)
• 4 sausages, (coarse)
• some salt and pepper
• nutmeg
• 1 tablespoon olive oil

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Instructions

1. Clean the Brussels sprouts, cut in half if necessary. Peel and dice the potatoes. Cook together in salted water for about 10 minutes.
2. Peel and roughly cut the onion. Fry the sausages in a little oil. Add the onion to the browned sausages and fry lightly.
3. Chop the chilli (more or less depending on the heat).
4. Skin the garlic (more or less according to your own taste) and cut into slices.
5. After 10 minutes, drain the Brussels sprouts with the potato pieces.
6. Finish frying the sausages. Then take it out of the pan and keep it warm. Add the sautéed Brussels sprouts and potatoes mixture to the frying fat with the onion. Add the chilli and bacon. Fry briefly. Add garlic. Deglaze with red wine.
7. Mix the cream cheese and quark in a little wine, pour over the cabbage and distribute well. Heat on a low flame.
8. Season to taste with salt, pepper and nutmeg. Serve immediately with the sausages.