Brussels Sprout Mousse with Wild Boar Sausage and Pancetta Red Wine Sauce
A smooth mousse made from organic Brussels sprouts, paired with a hearty wild boar sausage, and topped with a rich pancetta red wine sauce.
Wat erin gaat
- Brussels sprouts
- Potatoes
- Butter
- Salt
- Pancetta (bacon strips)
- Red onion
- Garlic cloves
- Thyme
- Bay leaf
- Red wine
- Chicken broth (or water)
- Olive oil
- Mustard
- Wild boar sausage
Hoe doe je het
- 01
Trim ends of Brussels sprouts and rinse. Peel potatoes.
- 02
Place potatoes and Brussels sprouts in a pot, cover with water, add salt, and boil until tender.
- 03
Drain cooked vegetables, add a large knob of butter, and mash until smooth and creamy to form a mousse.
- 04
In a saucepan, heat olive oil and butter. Add chopped pancetta, red onion, garlic, thyme, and bay leaf. Cook until softened.
- 05
Pour in red wine and a splash of chicken broth (or water). Simmer.
- 06
Add the wild boar sausage to the simmering sauce and cook, spooning sauce over it, until cooked through.
- 07
Remove sausage from sauce. Strain the sauce through a mesh strainer, reserving the liquid (gravy) and the solids (onions and pancetta) separately.
- 08
Plate a scoop of Brussels sprout mousse, top with the sausage, add some strained solids on the side, and spoon gravy over the dish.
- 09
Finish with a dollop of mustard on the sausage.
Zoals ik het op Instagram zette.
Brussels Sprout Mousse with Wild Boar Sausage and Pancetta Red Wine Sauce. Today’s dish is something special! A smooth mousse made from organic Brussels sprouts, paired with a hearty wild boar sausage, and topped with a rich pancetta red wine sauce. The sauce is made from pancetta, red wine, onion, thyme, garlic, bay leaf, a touch of butter, and a splash of chicken broth. I know Brussels sprouts aren’t always the most popular, and yes, they can leave your house smelling a bit strong! But if you prepare them like in my video, everyone will be asking for seconds. The secret? A good half-pack of butter, and mash them until they become a smooth, creamy mousse. I finish the wild boar sausage with a little fingertip of mustard, which brings out even more flavor. I warm the sausage in the sauce as it simmers, infusing a lovely smoky taste into the sauce. Delicious! Did you know? Brussels sprouts belong to the same family as cabbage and broccoli, known as cruciferous vegetables. They were first cultivated in Ancient Rome, but they got their name from Brussels, Belgium, where they were popularized in the 16th century. Despite their strong smell when cooked, they’re packed with vitamins, especially vitamin C and K. Well, now you know! 😉 #BrusselsSproutMousse #WildBoarSausage #OrganicCooking #UnprocessedFood #DeliciousAndHealthy #UnderTheSmokeOfAmsterdam #NextLevelCooking
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