Tingly Cheesy Brussels Sprouts & Sausage Bake

Tingly Cheesy Brussels Sprouts & Sausage Bake

A bubbly, cheesy skillet of Brussels sprouts featuring Momofuku's Tingly Seasoned Salt.

Ingredients

Metric System
Servings
  • 1.5 cup cheese
  • 4 oz bread crumbs
  • 1.5 tbsp momofuku tingly seasoned salt
  • 3 tsp miso paste
  • 3 tsp momofuku tamari
  • 8 oz milk
  • 2 tbsp flour
  • 2 tbsp butter
  • 2 shallot
  • 2 clove garlic
  • 2 lb brussels sprout
  • 16 oz sausage
  • Step 1

    Heat oven to 400°F.

    Step 2

    Heat large ovenproof skillet over medium high heat until hot. Add sausage and ½ tablespoon Momofuku Tingly Seasoned Salt and cook, pressing into skillet to break up large pieces until browned on all sides, approximately 10 minutes. Remove from skillet and drain on paper towels.

    Step 3

    While sausage cooks, make cheese sauce. Melt butter in a small pot, then add flour whisking constantly until slightly darkened. Add milk and bring to a boil, whisking constantly until very thick. Stir in 1 cup of cheese and remove from heat.

    Step 4

    Add shallots, Brussels sprouts, garlic, and ½ tablespoon Momofuku Tingly Seasoned Salt to skillet, stirring occasionally until lightly browned on all sides. Return sausage to the skillet and toss to combine.

    Step 5

    Stir white miso or tamari, if desired, into cheese sauce and pour over Brussels sprouts. Sprinkle with remaining cheese and top with bread crumbs and an additional ½ tablespoon of Momofuku Tingly Seasoned Salt.

    Step 6

    When ready to serve, bake for 10 minutes at 400°F until lightly browned and Brussels sprouts are tender. Finish under the broiler for 1–2 minutes to darken breadcrumbs. Serve immediately.

    Step 1

    Large skillet

    Bake the skillet in the oven for 10 minutes until lightly browned and Brussels sprouts are tender.

    Step 2

    Large skillet

    Top the skillet with some cheese, breadcrumbs and some more Momofuku Tingly Seasoned Salt.

  • 0.5 cup cheese
  • 0.5 cup bread crumbs
  • 0.5 tbsp momofuku tingly seasoned salt
  • Step 3

    Large skillet

    Pour finished cheese sauce from the small pot over the sausage in the large skillet.

    Step 4

    Small pot

    Stir white miso or Momofuku Tamari, if desired, into cheese sauce.

  • 1 tbsp miso paste
  • 1 tbsp momofuku tamari
  • Step 5

    Small pot

    Stir cheese into the small pot, and remove from heat.

  • 1 cup cheese
  • Step 6

    Small pot

    Add milk to the pot of butter and flour, and bring to a boil, whisking constantly until very thick.

  • 1 cup milk
  • Step 7

    Small pot

    Add flour to the pot of butter, whisking constantly until slightly darkened.

  • 2 tbsp flour
  • Step 8

    Small pot

    Melt butter in a small pot over medium heat.

  • 2 tbsp butter
  • Step 9

    Large skillet

    Return sausage to the skillet and toss to combine.

    Step 10

    Large skillet

    Add ingredients to skillet, stirring occasionally until lightly browned on all sides.

  • 2 shallot
  • 2 clove garlic
  • 2 lb brussels sprout
  • 0.5 tbsp momofuku tingly seasoned salt
  • Step 11

    Large skillet

    Remove sausage from skillet and drain on paper towels. Set aside, but keep the skillet hot.

    Step 12

    Large skillet

    Add sausage and Momofuku Tingly Seasoned Salt and cook, pressing into skillet to break up large pieces until browned on all sides.

  • 1 lb sausage
  • 0.5 tbsp momofuku tingly seasoned salt
  • Step 13

    Large skillet

    Heat large ovenproof skillet over medium high heat until hot.

    Step 14

    Preheat an oven to 400 F.

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