Wurst and cabbage go together, as any German would attest. The same may be said about chorizo and beans by any Spaniard. However, arguing in favor of kielbasa with Brussels sprouts, white beans, and mustard requires a unique, global predisposition. I can assure you that it functions well! A well balanced meal would have the mildness of the beans, the mildness of the Brussels sprouts, and the saltiness of the pork. Additionally, it is inexpensive, simple, and appealing on a platter!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 shallot, peeled and quartered
- 4 large garlic cloves
- 2 tablespoons extra-virgin olive oil
- kosher salt to taste
- 1 ½ pounds Brussels sprouts, halved
- 2 tablespoons coarse Dijon mustard
- 1 teaspoon olive oil
- 1 pound kielbasa sausage, cut on the bias into 1/4-inch slices
- 1 tablespoon olive oil
- ¼ cup heavy cream
- 1 cup white kidney beans, drained and rinsed
- ground black pepper to taste
Instructions
- 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.
Nutrition Facts
| Calories | 769 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 14 g |
| Protein | 32 g |
| Saturated Fat | 16 g |
| Sodium | 1372 mg |
| Sugars | 7 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
Tasted great!
I did follow the recipe exactly, with the exception that I used a ‘smooth’ Dijon mustard instead of coarse, because it was what I had on hand. Our biggest complaint is that it was TOO rich. I also found the mustard taste overwhelming, so ended up adding more cream to cut the flavor down a little. I’m going to try this again, but this time will tweak by using less mustard and replacing the heavy cream with milk, thickened with a little cornstarch or flour.
Made this recipe as is except that I had to make 2 substitutions given that two items were not available. With that said, HANDS DOWN THIS RECIPE WILL BE MADE AGAIN AND AGAIN! Now, to the substitutions. No kielbasa? No problem. I used a smoked garlic sausage (saucisson au l’ail fummée). If you can not find white kidney beans, canned navy beans will work. I also did not bake and mashed the garlic and the shallot. Instead, I cooked them quickly after cooking the sausage. Then proceeded to mix everything. This alone can be served as a main course. It is just fantastic!
It tasted great. I would make this again. I used fresh Kielbasa which gave me a lot of flavors on the bottom of the pan, and I did not need to add additional olive oil. I also took another reviewer’s tip of roasting the brussels sprouts, which I did at the same time as the garlic. I did not serve it with a side carbohydrate, which we did not miss.
I added some parmesan cheese on top
I added the step of sautéing the brussels sprouts right after the sausage, just get a little brown crisp on them. Also, I omitted the beans, because I didn’t think the combo would work. It would work, but I don’t think it’s necessary. Served with side of garlic buttered eggs noodles. The current profile pic gave me that idea. It is very an inexpensive dinner and does look good on the plate.
Super delicious!! But I’m a low maintenance cook, so I skipped the roasting the shallot and garlic part and just cooked it in the pan with olive oil. Then threw in the sausage. Cooked until slightly browned. I steamed the Brussels sprouts and then literally threw everything in the same pot. Stirred it up and voila! Perfect. I didn’t bother with the whole removing the sausage, making the sauce, then putting everything back in. Still came out great. And super easy.
Not to my taste at all. Tried it and disposed of it.
Always a hit in my household! I omit the beans, add more cream and serve it with penne. I also skip the shallot/garlic oven routine. Instead I add them to the pan after cooking the kielbasa. Very flavorful and easy! Thanks!
It was really good. I added egg noodles and more cream so it’d be saucier. I used less Brussels sprouts and it was more than enough. I almost feel like they ruined the recipe though, too salty
I chose to slice my brussels sprouts in the food processor and forgo pre-cooking them. I just added them to my vegetables after the cream sauce. They were crunchy and delicious. I also took the recommendation of another viewer to forgo the oven and I cooked all of this in a ceramic nonstick Cuisinart frying pan. The cream sauce was the deglazing agent and I can’t even tell you how much flavor I got out of this recipe. I also did not add the beans but had a big potato instead
Change up on the sasuage and potatoes. Very tasty, easy to make. I used 1/2 &1/2,and gouldens spicey brown because it was on hand. Will make again.
This is such a sneaky recipe! It is SO much better than the individual ingredients. Have made it a couple times now and can’t wait for the next time.
Sauce is great, just not enough of it. Doubled the amounts of mustard and cream, added 2 tps of flour for slightly thicker sauce. Lowered heat to low and let sprouts, beans and kielbasa cook together for extra 15 minutes.
Something completely different after Thanksgiving turkey. So yummy!
I made this exactly as written and it was absolutely delicious! Like others, I won’t change a recipe and then rate it. Also, I do not leave a lot of reviews, but this one was so good I just had to let the Seattle Food Geek know! Outstanding!
This is man food!!! Probably helps that I’m part German 😉 Excellent meal, no deviations from the recipe.
Was very good. I did not roast the shallots and garlic as my oven is broken but still turned out great. Will make again!
This dish was very to make and was full of flavor. The roasted garlic and scallion added a lot to the sauce and the brussels sprouts were the perfect texture. It was a nice hearty meal that allowed all the main ingredients to play their part in the flavor profile.
I think I was expecting more flavor in the sauce (which I doubled and it was just barely enough.) It really was OK because I really like Brussels sprouts. I do want to make it again except with these changes. Instead of using olive oil, I will use bacon grease and sprinkle with a bit of crushed red pepper. I think that might bring it to life. (If so, I will post it as a whole new recipe.)
Very good! I will make it again. Working with what I had on hand, I used yellow onion in place of shallots and just sautéed on top of the stove. I doubled the sauce using half and half in place of cream. Great new way to make brussel sprouts that hubby loves.