Tingly Cheesy Brussels Sprouts & Sausage Bake Content
We set out to create a stuffing recipe using tingly, but we realized that everyone already has a favorite stuffing. We shifted our focus to casseroles. Momofuku has a long history of serving Brussels sprouts, and we wanted to combine them with the spicy Sichuan sausage from Noodle Bar.
The result: a bubbly, cheesy skillet of some of the best Brussels sprouts we’ve ever tasted. The savory combo of cheddar and miso is cut by the Sichuan peppercorns in the Tingly Seasoned Salt. It’s best taken straight from the oven to the table.
Heat oven to 400°F.
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.
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.
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.
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. (This can be done up to 24 hours ahead and kept in the refrigerator.)
When ready to serve, bake for 10 minutes until lightly browned and Brussels sprouts are tender. Finish under the broiler for 1–2 minutes to darken breadcrumbs. Serve immediately.