Name: Kielbasa with Brussels Sprouts in Mustard Cream Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Shallot, peeled and quartered - 1; Garlic cloves - 4 large; Extra-virgin olive oil - 2 tablespoons; Kosher salt to taste - 2 tablespoons; Brussels sprouts, halved - 1 ½ pounds; Coarse Dijon mustard - 2 tablespoons; Olive oil - 1 teaspoon; Kielbasa sausage, cut on the bias into 1/4-inch slices - 1 pound; Olive oil - 1 tablespoon; Heavy cream - ¼ cup; White kidney beans, drained and rinsed - 1 cup; Ground black pepper to taste - 1 cup

Kielbasa with Brussels Sprouts in Mustard Cream Sauce

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Kielbasa with Brussels Sprouts in Mustard Cream Sauce

1. Shallot, peeled and quartered - 1

2. Garlic cloves - 4 large

3. Extra-virgin olive oil - 2 tablespoons

4. Kosher salt to taste - 2 tablespoons

5. Brussels sprouts, halved - 1 ½ pounds

6. Coarse Dijon mustard - 2 tablespoons

7. Olive oil - 1 teaspoon

8. Kielbasa sausage, cut on the bias into 1/4-inch slices - 1 pound

9. Olive oil - 1 tablespoon

10. Heavy cream - ¼ cup

11. White kidney beans, drained and rinsed - 1 cup

12. Ground black pepper to taste - 1 cup

How to cook deliciously - Kielbasa with Brussels Sprouts in Mustard Cream Sauce

1. Stage

Preheat an oven to 400 degrees F (200 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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. naples34102