Tuesday, January 10, 2012

Gouda, Potato, Sausage..and Brussels...A Bechamel Casserole!

So this one started with me trying (for weeks) to figure out how to get my kids to eat those Brussel Sprouts.  The ones that I love and are so good for you...but they cannot stand!  After considering what flavors might meld well together, I came up with a FANTASTICO creation!  

It begins with a Bechamel Sauce and ends with Apple Chicken Sausage (or whatever flavor sausage you like :)

For this recipe, it is particularly important to use Gouda cheese..as the smokey flavor of the cheese gives just the right balance to the sweet flavor of the sausage...
And, it is important that you begin with a good Bechamel.  Here is how...

4 tbsp Butter
6 tbsp Flour
4 cups Milk
1/4 tsp Nutmeg
1/4 tsp Salt
Pinch Black Pepper
2 cups + 1/4 cup Shredded Smoked Gouda Cheese
1 bag Brussel Sprouts
6-8 White Potatoes (or other)
4-6 links Apple Chicken Sausage (or other)

Melt 4 tbsp Butter in sauce pan
Stir in 6 tbsp flour over medium heat.  Cook for 6-7 minutes until golden, sandy brown, color.
Add 4 cups warm/hot (cooked seperately)milk to pan, stirring frequently over low heat.
Add 1/4 tsp salt, pinch of black pepper, and 1/4 tsp Nutmeg.
Simmer 10-15 minutes until thick and bubbly.
Add cheese to Bechemel sauce:   Remove sauce from heat, stir in 2 cups of Shredded Gouda Cheese
Fry sausage until fully cooked.  Slice into 1/2" rounds.
Brussel Sprouts (1 bag-approx 12 sprouts) with stems removed &  Blanched. (Add to boiling water for 3-4 minutes)
6-8 medium potatoes sliced thinly
4-6 links of Sausage (Apple Chicken Sausage used here)

Lay Sprouts in pan, with Potatoes on top.  Pour 23 Bechamel sauce over ingredients.  Layer sliced sausages on top. 
Cover with remaining sauce.  Layer top with additional shredded Gouda.
Cover and bake at 375 degrees for 45 minutes, or until potatoes are soft when punched with a fork.

Cool slightly, serve warm!

Mangia Bene!

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