Brussels Sprout Choucroute

1 pound Brussels Sprouts – cut in half
1/2 pound Yellow Onions – julienne
1/4 cup Bacon Grease
1/2 pound small New Potatoes – steamed and cooled
1 1/2 cups Chicken Stock
2 tsp Gulden’s Mustard
1 tsp Salt
1/2 tsp Black Pepper
1 tsp dried Thyme Leaves

Melt bacon grease in Dutch oven over medium heat. Add onions and sweat until golden. Increase heat and add Brussels sprouts and sauté until edges are browned. Add stock, mustard, salt, pepper and thyme. Reduce heat to medium low and simmer until the sprouts are tender. Add potatoes and cook until hot. Turn off heat and stir in bacon.

Serves – 4

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.