Recipe: Brussels sprouts and frankfurter slices with Dijon mustard

1 In a large pot, pour a good amount of water, salt with coarse salt then bring to a boil and plunge your Brussels sprouts. After 15 to 20 minutes, test the cooking by inserting the tip of a knife, drain them, then plunge them into ice water and drain them.

2 Cut the frankfurter sausages into slices 2 to 3 cm long.

3 In a sauté pan or wok, place the duck fat. When it is very hot, add your Brussels sprouts, salt and pepper them, then brown them on both sides. Then place your frankfurter slices in the other part of the wok and just flip them once. Then spread a little of your mustard on each slice. Cover and pour just a splash of dry white wine, turn off the heat and let rest for 7 to 8 minutes before plating on well-heated plates.