Another block of raclette cheese – another non-traditional raclette. For this one we replaced the potatoes with brussel sprouts and bratwurst.
Trim the stems of the brussel sprouds and steam them for about 15 minutes. I try to use the smaller brussel spouts, they seem to be more flavorful and more fun to eat :). For color and variety I also added some pieces of bell peppers and some baby carrots
Cut the brats into half inch slices and fry them in a little olive oil.
Put the brats and sprouts in a casserole dish and cover them with thick slices of raclette cheese. The dish is then placed in the broiler just long enough to melt the cheese and get a bit of a brown crust on top.
It turned out to be one of those dishes that one can not stop eating…
This meal is inspired by the delicious “Grünkohl mit Bregenwurst” meal I had in Germany years ago.
Kale: Strip the leaves of the stalks and wash them well. Chop them up and set aside. Cut up some bacon into small pieces and fry them for 3 minutes, add some finely chopped onions and fry for another 5 minutes until the onions are slightly brown. Now mix in a table spoon of oat meal for thickening. After a little stirring add the kale. Cover the pot and let the mixture simmer for about 20 minutes, occasionally stir.
I do all the steps in my favorite Le Creuset pot.
Sausage: I used some very tasty Knackwurst from a local European butcher store where they make these here in town. For this meal I boiled the sausage for about 10 minutes.
Some hot mustard goes well with this meal, we found some very strong Russian mustard in a little delicatessen store.