Brussels Sprouts Sausage Casserole with Onions
(2 votes)
(2 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
523
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 316.8 μg | (528 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 216 μg | (72 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 251 mg | (264 %) | ||
| Potassium | 1,308 mg | (33 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 230 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Brussels sprouts
- salt
- 4 smaller onions
- 2 Tbsps vegetable oil
- 2 pairs Hot dog (such as Debreziner)
- 30 grams butter
- 30 grams Pastry flour
- 250 milliliters Beef broth
- 100 milliliters milk
- freshly ground peppers
- Nutmeg
- 125 grams Mozzarella
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Rinse the sprouts, cut the stalk approaches crosswise and cook in boiling salted water for about 8 minutes, until not quite done.
2.
Peel the onions and cut into small cubes. Cut the sausage into slices. Sauté the onions in oil, add the sausage and the sprouts and sauté briefly. Put everything in a baking dish.
3.
Melt the butter in a small saucepan, stir in the flour and cook lightly. Deglaze with the broth and milk and let thicken. Season with salt, pepper and nutmeg and pour over the Brussels sprouts.
4.
Cut the mozzarella into slices, spread over top and cook in preheated oven until golden brown, about 20 minutes. Remove and serve immediately.
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