Parboil the sprouts in simmering salted water for approx. 5 mins., dip briefly in ice-cold water, drain.
Squeeze the pork out of the sausage skin into a bowl. Add the apricots, nuts and rosemary, knead everything by hand to form a compact mass. Shape the mixture into patties each approx. 4 cm in diameter, like the sprouts. Halve the sprouts, place one sausage patty between two sprout halves, secure with a toothpick. Place the sprout snacks on a baking tray lined with baking paper, drizzle with oil. Scatter over Fleur de Sel.
Approx. 30 mins. in the centre of an oven preheated to 200°C.