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Rudolph Family Brussel Sprout Gratin


Recipe courtesy of Peter Rudolph, executive chef of Madera at Rosewood Sand Hill in Menlo Park, California

American/New American
Number of Servings
Serves eight
2 fresh baguettes
2 tablespoons olive oil
2 onions, small diced
2 cloves garlic
1 pound spicy Italian sausage, bulk or sliced
3 pounds Brussel sprouts, quartered
3 cups heavy cream
1 egg
1 teaspoon thyme leaves, fresh picked
3 leaves sage, chopped
1 pinch nutmeg, fresh grated
1 teaspoon black pepper
15 small Bodega Bay oysters, shucked
Remove the crust from the baguettes, break bread into small pieces and let air-dry for two hours. In a medium-size pan pour olive oil and slowly sauté the onion and garlic until translucent. Add the sausage and cook until the fat starts to render. Add the Brussel sprouts, turn heat to high and cook five minutes, stirring constantly. Remove from heat and let cool till warm. Add the bread into the mixture.

In a mixing bowl incorporate the egg into the cream. Add the cream mixture in one cup increments to the brussel sprout mixture until the mix is mostly saturated. Add the thyme, sage, nutmeg, black pepper, salt and oysters, gently folding together so you don't break the oysters. Loosely place into a casserole dish; the mix should fit into the dish snug but not be broken or mashed in. Bake at 350 for about 45 minutes, till the edges of the bread are brown. Let rest 10 minutes in a warm place after removing from the oven.
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