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Cut the sausage into small pieces and the Brussels sprouts into quarters.
Stir-fry with a little oil for about ten minutes, then add the beaten egg with the ricotta and chopped sage.
Pour into a small round baking pan and bake in preheated 180° C (356 F) oven 15 minutes.
Brussels Sprouts Savory Pie
120g sausage
10 Brussels sprouts
1 egg
50g ricotta
3-4 sage leaves
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