Solid Brussels sprouts runner with Gyrosmett

Name: Solid Brussels sprouts runner with Gyrosmett
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Brussels sprouts; 7-10 Tbsp Salt; 400 g Brussels sprouts; 800 g Potatoes; 1 Onion; 1 TABLESPOON Oil; 400 g Pork sausage; 1-2 TEASPOONS Gyros spice mixture; 1 pck (each 500 g) strained tomatoes; 5 TABLESPOONS Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Grease; 200 g Feta

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Uncomplicated winter cuisine: vegetables and gyrosmett are gratinated with feta

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g Brussels sprouts
7-10 Tbsp Salt
400 g Brussels sprouts
800 g Potatoes
1 Onion
1 TABLESPOON Oil
400 g Pork sausage
1-2 TEASPOONS Gyros spice mixture
1 pck (each 500 g) strained tomatoes
5 TABLESPOONS Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Grease
200 g Feta

Directions

1
Clean and wash the Brussels sprouts. Cook the sprouts in boiling salted water for about 15 minutes. Wash potatoes and cook in water for about 20 minutes.
2
Peel and chop the onion. Heat the oil in a large pan. Fry the ground pork for about 5 minutes until crumbly. After about 3 minutes add the diced onion. Season with gyros spice. Take the minced beef out of the pan. Deglaze the roasting set with strained tomatoes, bring to the boil. Stir in cream. Season sauce with salt and pepper.
3
Drain the sprouts and potatoes. Quench the potatoes, peel them and cut them in half lengthwise. Mix all prepared ingredients and put them into a greased casserole dish. Crumble cheese over it. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 40 minutes.
4
To ensure that the cabbage is cooked evenly, cut the sprouts crosswise