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My review
Kielbasa with Brussels Sprouts in Mustard Cream Sauce
Seattle Food Geek
"Any German can tell you that wurst and cabbage go hand in hand. Any Spaniard will say the same of chorizo and beans. But it takes a special, international inclination to make the case for kielbasa with Brussels sprouts, white beans, and mustard. I'll tell you that it works wonderfully! The saltiness of the pork combined with the bitter, gentle crunch of the Brussels sprouts and mildness of the beans is well-balanced perfection. Plus, it's cheap, easy, and looks good on a plate!"
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Ingredients
55 m servings 769 calsOriginal recipe yields 4 servings
- Adjust
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- Metric
Directions
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Prep
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Ready In
- Preheat an oven to 400 degrees F (200 degrees C).
- Place shallot and garlic cloves over two layers of aluminum foil. Coat with 2 tablespoons of extra-virgin olive oil and season with salt. Wrap the shallot and garlic with the foil, creating a pouch. Bake in the preheated oven until the garlic is tender, about 30 minutes. Place shallot and garlic in a bowl and mash using a fork. Set aside.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Add the Brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Set aside.
- Heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. Lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. Remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.
- Add 1 tablespoon of olive oil to the skillet. Cook the mashed shallot and garlic in the hot oil for 1 minute. Stir in the mustard and cream. Reduce the heat to medium-low and add the Brussels sprouts and beans. Toss to coat and season with salt and pepper. Continue cooking until heated through. Serve the kielbasa over the Brussels sprouts and beans.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 769 calories; 48.8 g fat; 54.8 g carbohydrates; 32.4 g protein; 95 mg cholesterol; 1372 mg sodium. Full nutrition
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Reviews
Read all reviews 97125 Ratings
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Most helpful positive review
12/29/2009
I followed this recipe with the small substitution of half-and-half for the heavy cream and it was delicious. It's nice to have a tasty way to cook Brussels sprouts.
Most helpful critical review
8/19/2011
For me this was a solid three stars as is. For 5 stars I reconstituted dried white kidney beans, rather than the canned. This cut down on some of that sticky white ick that even thoroughly rin...
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12/29/2009
I followed this recipe with the small substitution of half-and-half for the heavy cream and it was delicious. It's nice to have a tasty way to cook Brussels sprouts.
1/4/2010
I tried this last night and thought it was delicious. My husband doesn't like brussel sprouts, but he ate this and liked it. What a great recipe when you want something different!
3/24/2011
This is now officially my favorite brussel sprouts recipe. I love it!! I didn't do the garlic and shallot in the oven part. That would take too long. I just sauteed them in olive oil in a sk...
8/3/2010
I made this last night and thought it was very good. I did follow other reviewers suggestion to increase the cream to 1/2 cup and found that to be the right amount. Also, I served the meal ove...
8/21/2012
I have no clue what the origin of this dish is. It might just possibly be a classic ethnic dish as the recipe for this is everywhere! I like kielbasa and Brussels sprouts but I wouldn’t have t...
1/14/2010
Great recipe! I follwed the recipe exactly and served it with bread freshand warm from the machine. Next time I will double the sauce so we can sop more up with the bread. As a mom of two you...
3/27/2011
Everyone liked this recipe when I tried it. I made it exactly as written except I didn't measure the cream, so definitely put more in than was called for. The only thing I would change is that...