Kielbasa with brussels sprouts in mustard cream sauce
A delicious and hearty dish featuring kielbasa and Brussels sprouts in a creamy mustard sauce. This gluten-free recipe is packed with vitamins and minerals and is perfect for a cozy dinner or holiday meal.
Ingredients
brussel sprouts
680.39 g
canned white kidney beans
0.67 can
whole-grain mustard
2 Tbsps
extra virgin olive oil
4 servings
garlic
4 large cloves
cream
59.5 ml
polish sausage
453.59 g
shallot
1 medium
Method
- Peel the shallot and cut into quarters. Make a small pouch out of aluminum foil (2 layers thick) and place inside the shallot and garlic. Coat with olive oil and a generous pinch of salt. Seal the pouch tightly and place in the oven (I recommend the toaster oven) at 400F for 30 minutes.Rinse and pick clean the Brussels sprouts.
- Cut each sprout in half, discarding any wilted outer leaves. Steam the Brussels sprouts until tender when pierced with a fork. Set aside.Rinse and drain the beans. Since, 1 can is a little too bean-heavy, save about 1/3 of the beans for something else.Slice the kielbasa on a steep bias into 1/4 slices.
- Heat 1 tsp. of olive oil in a large, heavy bottomed non-nonstick skillet over medium high heat. Arrange the kielbasa slices and fry until crispy on each side, about 3 minutes per side. Set aside on paper towels to drain.
- Add a generous tablespoon of good olive oil and keep the heat at medium high. Unwrap the garlic and shallot and smash them using the flat side of your knife. They should be very soft.
- Add them to the skillet and cook for about 1 minute.
- Add the mustard and cream to the skillet and stir to combine. Reduce the heat to medium low and add the brussels sprouts and beans (as many as you want to use). Toss everything together to coat, then season to taste with a generous amount of salt and black pepper.Plate the kielbasa on top of your brussels sprouts and beans in a large bowl to serve.
Nutrition:
Carbs
31 g
Fat
52 g
Protein
26 g
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