cut a deep pocket into the meat. Chop the plums. Mix with sausage meat, season. Fill into the meat pocket, tuck in. Cut the greens. Heat lard in roaster, brown meat.
Add greens, brown. Cover and cook in hot oven at 200 degrees for 45 minutes. Clean Brussels sprouts, score them on the stem. Cook in salted water for about 20 minutes, drain. Before serving, toss in hot fat. Strain the sauce. Arrange everything. Serve with bacon potatoes.
Our tip: Use bacon with a fine, smoky note!
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