for 30 pieces

Brussels sprouts

400 g	Brussels sprouts
	salted water, boiling

Filling

1	pork bratwurst (approx. 130 g)
40 g	dried apricot (sweet), finely chopped
1 tbsp	walnut kernel, finely chopped
1 tbsp	rosemary, finely chopped
½ tbsp	olive oil
a little	sea salt

How it's done

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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