Potato and Brussels sprouts casserole
easy
90 mins
90 mins
Ingredients
- 800 g Brussels sprouts
- 7-10 Tbsp Salt
- 800 g Potatoes
- 1 Onion
- 1 TABLESPOON Sunflower oil
- 400 g Pork sausage
- 7-10 Tbsp Gyros spice mixture
- 1 package (500 g) strained tomatoes
- 7-10 Tbsp Pepper
- 1 TEASPOON Sugar
- 50 g Whipped cream
- 200 g Feta cheese
- 7-10 Tbsp Grease
Directions
- 1
Clean and wash the Brussels sprouts and cut the stalk crosswise. Cook in boiling salted water for about 15 minutes. Wash the potatoes and cook in boiling water for about 20 minutes
- 2
Peel and dice the onion. Heat the oil in a pan and fry the ground pork for about 5 minutes until crumbly. After about 3 minutes add the onion cubes. Season with gyros spice. Take the minced meat out of the pan, add tomatoes to the frying set and remove. Season with salt, pepper and sugar. Refine with cream
- 3
Drain the sprouts and potatoes. Quench the potatoes, peel them and cut them in half lengthwise. Mix all the prepared ingredients and place in a greased casserole dish. Crumble the cheese and sprinkle over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes
Nutrition Facts
710 kcal
44 g
39 g
44 g
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