Soulfood 2.0: Brussels sprouts, lamb sausage, bean puree

Sausages are in such high demand. Not the limp, lukewarm Viennese, but strong spiced, coarse sausages must be. Since I have recently made the luck of the butchers of confidence and now I could go in the Erdkorn-Nachfolge-Bio-supermarket (crunchy - yes, I'm buying because of course) just do not go past the fresh lamb sausage. The little things were in the pan ruckzuck appetizing brown sizzling. For this purpose, a small Brussels sprouts were quickly made and mashed some bean - the Soulfood plate 2.0 was finished in just 20 minutes. Incidentally, I picked the Brussels sprouts from Uwe. He had the brilliant idea of ​​simply cutting the rosebuds into fine strips instead of tediously picking off individual leaves. So easy, so good and cooked in a maximum of 8 minutes superfast finished. You can get that easily when you come home in the evening famished from work and fall into the kitchen. Uwe, that haste well!

Oh yes: The delicious plate is of course slow carb capable. And the hot sausage love can then be compensated in the next few days again with a vegetarian or vegan dish (because the conscience is known to eat sometimes, ne).

And this is how it works for 2 Soulfood-needy:

2 large or 4 smaller lamb sausages in a pan in 1 teaspoon oil of roast crispy brown on both sides. Carefully cut or prick the sausage several times to allow some fat to roast.

Clean 400 g Brussels sprouts (cut off the stalk and, if necessary, remove the outer leaves), slice and then cut into fine strips. Slice 2 thin slices of browned organic bacon and sauté in pot in 1 teaspoon oil . Then add the Brussels sprouts and sauté briefly with stirring. Add 100 ml vegetable stock and season with nutmeg and pepper . Put the lid on and simmer on medium heat until the Brussels sprouts are soft and the liquid is almost evaporated. Then stir 2 teaspoons creme fraiche and 1 teaspoon spicy mustard and season with salt .

1 can white Beans (a quick glance at the label ensures that no unwanted additives such as sugar or preservatives are processed) into a strainer and rinse under running water. With a little water in a small pot , boil and cook 2 minutes . Drain the water and purée the beans. Season with 1 pinch of rose paprika and salt and pepper .

Serve everything on a pretty plate (gaaaaaanz important) and off with it on the couch ...