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Emily Vega
A service amuse with bacon, Brussels sprouts and pineapple
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Ingredients
Directions
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Boil the potatoes for 15-18 minutes. Add the sprouts for the last 8 minutes of the cooking time.
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Fry the bacon cubes for about 4 minutes in a dry, hot frying pan. Add the onions and gently fry for 10 minutes.
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In the meantime, heat the smoked sausage according to the instructions on the packaging. Drain the potatoes and sprouts and stamp with the milk, salt and pepper into a coarse puree.
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Drain the pineapple and collect the juice. Spoon the bacon with the onions and the pineapple through the stew.
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Add some of the pineapple juice and serve with the smoked sausage.
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40 minMain dishboxful of pineapple, sauerkraut natural, onion, ham cubes, chilled potato slices, French mustard, herb butter,sauerkraut ham and pineapple
Nutrition
575Calories
Fat43% DV28g
Protein46% DV23g
Carbs18% DV53g
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