Creamy Brussels Sprout and Sausage Gratin

02 Nov 2021

Creamy Brussels Sprout and Sausage Gratin

1 Hour 10 Minutes | easy | Serves 6

This comforting gratin is so simple and tastes amazing thanks to a creamy cheese sauce, chunks of sausage and lots of winter’s best vegetable: brussels sprouts! You could easily swap the ingredients in this – try bacon or chorizo instead of sausage, for example.


  • 1 onion, finely sliced
  • 500g brussels sprouts, trimmed, fading outer leaves removed and cut in half
  • 375g sausages (or use sausage meat)
  • 75g butter
  • 75g flour
  • 800ml whole milk
  • 1/2 teaspoon English mustard
  • 50g Parmesan, plus extra for topping
  • ½ teaspoon white pepper
  • 50g breadcrumbs, for topping



Cook the brussels sprouts

Cook the brussels sprouts in boiling salted water for 5 minutes, then drain.

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Heat the milk in a saucepan

Heat the milk in a saucepan until hot but not boiling. In a separate saucepan, melt the butter and add the flour. Cook out for a few minutes, whisking all the time. Gradually add the milk, whisking all the time. Once it is all used up, add the English mustard, pepper and Parmesan until melted. Season with salt, cover and set aside.​​​​​​​

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Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to medium-low.​​​​​​​

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Add a splash of oil

Add a splash of oil to a heatproof skillet or frying pan on the BBQ and cook the onion for around 15 minutes, until softened.​​​​​​​

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Add the brussels sprouts

Add the brussels sprouts and mix to combine, followed by the cheese sauce.​​​​​​​

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Top with breadcrumbs

Top with breadcrumbs and Parmesan, place back on the BBQ and close the lid.​​​​​​​

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Cook for 20-25 minutes

Cook for 20-25 minutes, or until bubbling. If you want to get a more golden finish, pop it under a hot grill for 5 minutes. Allow the gratin to rest for 5 minutes before serving.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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