Brussels sprouts and leek stew with farmer’s sausage

Step 1

Wash and peel the potatoes and cut into large pieces. Cut the hard bottom of the sprouts. Set aside 2 sprouts per person. Halve the other sprouts. Cut the leek into rings. Make sure the sprouts and potatoes are just covered with water in a pan with a lid, add a good pinch of salt and cook, covered, for 12 - 15 minutes.

Step 2

Add the leek rings to the pan with a lid for the last 2 - 3 minutes and cook with the potatoes. Then drain and keep covered warm. Heat a frying pan with a lid without shortening over medium heat and fry the bacon strips for 3 - 4 minutes until golden brown. Meanwhile, cut the reserved Brussels sprouts in half and then into half rings. Remove the bacon from the pan with a slotted spoon and set aside.

Step 3

Add 1/2 tbsp of butter per person to the frying pan and fry the sausage for 3 - 4 minutes until brown on all sides. Then cover the skillet and cook the sausage for 10 - 12 minutes. Add the sliced ​​sprouts during the last 7 minutes. Keep stirring occasionally so they don't burn. Add to the potatoes and vegetables per person: a dash of milk, 1 tsp coarse mustard and 1/2 tsp meat-herbmix. Mash with a potato masher to a coarse puree. Season with salt and pepper. Finally, mix the bacon through the stew.

Step 4

Divide the stew over the plates. Serve with the sausage. Garnish with the crispy fried sprouts.