Cook the Brussels sprouts and potatoes in the broth for 8-10 minutes until al dente.
Drain and mix lightly with the smoked pork and the met sausages in a buttered casserole dish. Salt, pepper and season with plenty of nutmeg. Pour the hollandaise sauce over it and cover the dish with aluminum foil. Place in the oven at 200° for a good 30 minutes. Remove the foil, sprinkle the casserole with the cheese and bake at 225° for another 15 minutes.