![]() ![]() German mustard, pickled red cabbage (either sweet or sour) and dill pickles to serve. ![]() Either olive oil or groundnut oil for frying.Chopped leaves from 4 sprigs of tarragon.300g Brussels sprouts, outer discoloured leaves removed and bases trimmed.Prep time: 20 minutes | Cooking time: 50 minutes SERVES The flavourings for these need to be assertive, so don’t baulk at a tablespoon of mustard. I use Löwensenf sweet German mustard for this – avoid any that are marked ‘extra hot’! I use sausage meat to make the frikadellen, rather than minced pork. I know that bubble and squeak is usually a vehicle for leftovers, but I much prefer it freshly made. ![]()
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