Brussels Sprouts and Sausage Casserole Recipe

Introduction

Discover a hearty and comforting dish that celebrates the earthy goodness of Brussels sprouts paired with savory Mettenden sausages, enriched with a creamy, cheesy sauce baked to perfection. This layered Kraut recipe, as featured on Love With Recipes, combines simple ingredients to create a flavorful casserole that is both satisfying and versatile. Whether you’re seeking a hearty vegetarian main (by omitting the Mettenden) or a meat-loaded comfort meal, this dish promises to deliver warmth and nourishment with every bite. Its origins lie in traditional German cuisine, showcasing how humble vegetables can be elevated through thoughtful layering, flavorful broths, and the magic of baking.

Needed Equipment

• Large saucepan
• Medium-sized skillet
• Flat baking dish (preferably rectangular, about 20×30 cm)
• Whisk
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Grater (for cheese)
• Oven mitts
• Oven
• Stirring spoon or spatula
• Optional: Kitchen thermometer for precise temperature control

Tags

German cuisine, casserole, Brussels sprouts, baked dishes, comfort food, hearty, cheesy, vegetarian option, sausage, layered dish

Serving Size

This recipe serves approximately 4–6 people, depending on portion size and whether it is served as a main course or alongside other dishes.

Difficulty Level

Moderately easy. This dish involves basic preparation steps but requires attention to detail during layering and baking to achieve optimal flavor and texture.

Allergen Information

• Contains dairy: butter, milk, cream, cheese
• Contains eggs
• Contains gluten: flour
• Contains meat (Mettenden sausages) – optional for vegetarians

Dietary Preference

This recipe is suitable for omnivores and can be adapted to vegetarian diets by omitting the Mettenden. It can also be made gluten-free by substituting the flour with gluten-free alternatives.

Course

Main Course, Comfort Food, Baked Dish

Cuisine

German Cuisine

Ingredients

Ingredient list in detail

Instructions

Preparation of Ingredients

Begin by thoroughly inspecting the Brussels sprouts. If using fresh, trim the stem ends and peel off any discolored outer leaves. Slice larger Brussels sprouts in half to ensure even cooking. For frozen sprouts, ensure they are fully thawed and drained of excess moisture. Prepare the mixed vegetables (Buttergemüse) by steaming or microwaving, then set aside to cool slightly. Slice the Mettenden sausages into approximately 1 cm thick rounds, which will cook evenly when layered and baked.

Step-by-Step Cooking Process

Step 1: Cooking the Brussels Sprouts

Fill a large saucepan with lightly salted water, ensuring enough to fully immerse the Brussels sprouts. Bring the water to a gentle simmer—not a rolling boil—to preserve the delicate texture of the sprouts. Add the prepared Brussels sprouts and cook over low heat for about 8–10 minutes until tender but still firm to the bite. Overcooking can lead to mushy texture, which diminishes the overall quality of the final dish. Drain the cooked sprouts using a colander, then set aside.

Step 2: Preparing the Vegetable Base

In a flat, preferably rectangular baking dish, spread the cooked mixed vegetables evenly across the bottom. Arrange the cooked Brussels sprouts on top of the vegetables in an even layer. Next, distribute the Mettenden sausage slices over the Brussels sprouts, ensuring they are spread out to cover the surface with some overlap.

Step 3: Making the Creamy Sauce

In a medium-sized skillet, melt the butter over low to medium heat. Once melted, add the flour gradually, whisking constantly to create a smooth roux. Cook this mixture for about 1–2 minutes until it turns a light golden color, which helps eliminate raw flour taste and enhances flavor.

Slowly add the Brussels sprout broth (250 ml) and milk (125 ml) to the roux, whisking continuously to prevent lumps. Bring this mixture to a gentle simmer and cook for approximately 5 minutes, stirring frequently, until it thickens slightly. The sauce should be smooth and creamy with a cohesive consistency, not too thick or too runny.

Step 4: Incorporating Dairy and Eggs

In a separate bowl, vigorously whisk together the sour cream (125 ml) and eggs. Add the pinch of sugar and a tiny pinch of freshly grated nutmeg for aroma and flavor balance. Gradually pour the egg mixture into the thickened sauce, stirring constantly to evenly incorporate everything. Remove from heat immediately once combined. This mixture forms a rich and luscious sauce that will envelop the vegetables and sausages.

Step 5: Assembling the Casserole

Pour the sauce evenly over the layered vegetables and sausages in the baking dish. Use a spatula to gently spread the sauce and ensure it penetrates all layers. Then sprinkle the grated cheese evenly over the top layer of sauce. The cheese will melt and form a golden, bubbly crust during baking, adding a delightful texture and flavor.

Step 6: Baking the Dish

Preheat your oven to 220°C (428°F). Place the assembled casserole on the middle rack and bake for about 15–20 minutes. Check periodically; the dish should be bubbling around the edges, and the cheese should be golden brown. This baking time ensures the flavors meld beautifully and the top develops a tempting crispy crust.

Post-Baking Steps

Once baked to perfection, remove from the oven and let the casserole rest for 5 minutes before serving. Resting allows the sauce to settle, making it easier to serve neat slices. Garnish with freshly chopped herbs like parsley if desired for added freshness and visual appeal.

Preparation Tips

• To enhance the flavor, roast the Brussels sprouts in a hot oven (200°C) for 10 minutes before boiling. This step adds a caramelized depth that elevates the dish.
• If using frozen vegetables, ensure they are well-drained to prevent excess moisture during baking.
• For a richer sauce, add a splash of white wine or a teaspoon of Dijon mustard during the sauce preparation.
• If you prefer a crustier top, broil the casserole for the last 2–3 minutes, but watch carefully to prevent burning.

Nutritional Information

Tips and Tricks

• Substitute ham or other sausages for Mettenden to vary flavors; smoked varieties add an extra smoky aroma.
• Use fresh nutmeg for a more robust flavor compared to pre-ground versions.
• Adjust the amount of cheese used on top based on personal preference – more cheese results in a richer crust.
• If planning to prepare ahead, assemble the casserole without baking and refrigerate. Bake just before serving for fresh, hot results.

Add-ons

• Sprinkle chopped parsley or chives on top for color and freshness.
• Add crispy bacon bits on top before baking for extra crunch.
• Serve with a side of roasted potatoes, crusty bread, or a fresh green salad.
• Introduce caramelized onions for a sweeter flavor contrast.

Side Dishes

• Golden roast potatoes
• Simple green salad with vinaigrette
• Crusty French bread or rye bread slices
• Steamed or roasted root vegetables
• Potato mash for a comforting carbohydrate pairing

Improvements

• Use a higher quality cheese like Gruyère or Comté for enhanced flavor complexity.
• Incorporate sautéed onions or garlic into the sauce for added depth.
• Replace the regular flour with almond flour or gluten-free alternatives for dietary needs.
• Experiment with adding a dash of Dijon mustard or Worcestershire sauce into the sauce for heightened savory tones.
• Finish with a sprinkle of breadcrumbs mixed with Parmesan for a crunchy topping if desired.

Save and Store

This casserole can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 180°C (356°F) for about 10–15 minutes or until heated through. For longer storage, freeze leftovers in portion-sized containers for up to 3 months. Thaw in the refrigerator overnight before reheating. For best results, reheat gently to avoid drying out the dish.

FAQ

Can I omit the Mettenden for a vegetarian version?

Absolutely. Omitting the sausages turns this into a wholesome vegetable casserole. You may want to add extra cheese or some toasted nuts for more texture and flavor.

What type of cheese works best for topping?

Hard cheeses like Gruyère, Emmental, or aged Cheddar melt well and provide a flavorful crust. Choose based on your flavor preference.

Can I prepare this dish in advance?

Yes. Assemble the entire casserole without baking, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.

Is this dish suitable for low-carb diets?

While it contains vegetables and protein, the presence of flour and bread-like textures makes it moderate in carbs. For low-carb options, substitute the flour with almond flour and skip the bread side dishes.

Conclusion

This layered Kraut from Love With Recipes exemplifies how simple ingredients can be transformed into a sophisticated, hearty baked dish perfect for family dinners, special occasions, or a comforting weekend meal. Its adaptability—whether adding extra vegetables, using different cheeses, or making it vegetarian—makes it a versatile addition to your culinary repertoire. The process involves careful preparation, layering, and baking, culminating in a dish that boasts a harmonious blend of flavors, textures, and aromas. Whether enjoyed on its own or paired with classic sides like mashed potatoes or fresh bread, it offers a satisfying, wholesome experience that captures the essence of traditional German cooking.