Sprout snacks

Sprout snacks

Total: 1 hr | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / piece: 22 kcal
, Fat: 1 g
, Carbohydrate: 1 g
, Protein: 1 g

Ingredients

30 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Brussels sprouts

400 g Brussels sprouts
salted water, boiling

Filling

1 raw pork bratwurst (approx. 130 g)
40 g dried apricots (sweet), finely chopped
1 tbsp walnut kernel, finely chopped
1 tbsp rosemary, finely chopped
½ tbsp olive oil
a little sea salt
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How it's done

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Brussels sprouts

Parboil the sprouts in simmering salted water for approx. 5 mins., dip briefly in ice-cold water, drain.

Filling

Squeeze the pork out of the sausage skin into a bowl. Add the apricots, nuts and rosemary, knead everything by hand to form a compact mass. Shape the mixture into patties each approx. 4 cm in diameter, like the sprouts. Halve the sprouts, place one sausage patty between two sprout halves, secure with a toothpick. Place the sprout snacks on a baking tray lined with baking paper, drizzle with oil. Scatter over Fleur de Sel.

Bake

Approx. 30 mins. in the centre of an oven preheated to 200°C.

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