Kielbasa with Brussels Sprouts in Mustard Cream Sauce Tasty Recipes

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Kielbasa with Brussels Sprouts in Mustard Cream Sauce

"Any German can tell you that wurst and cabbage move hand in hand. Any Spaniard will say the identical of chorizo and beans. But it takes a special, worldwide inclination to make the case for kielbasa with Brussels sprouts, white beans, and mustard. I'll let you know that it works wonderfully! The saltiness of the pork blended with the sour, mild crunch of the Brussels sprouts and mildness of the beans is well-balanced perfection. Plus, it's reasonably-priced, clean, and appears proper on a plate!"

Ingredients :

1 shallot, peeled and quartered
4 massive garlic cloves
2 tablespoons extra-virgin olive oil
kosher salt to flavor
1 1/2 kilos Brussels sprouts, halved
2 tablespoons coarse Dijon mustard
1 teaspoon olive oil
1 pound kielbasa sausage, cut on the prejudice into 1/4-inch slices
1 tablespoon olive oil
1/4 cup heavy cream
1 cup white kidney beans, tired and rinsed
ground black pepper to flavor

Instructions :

Prep : 15M	Cook : 4M	Ready in : 55M

Preheat an oven to four hundred levels F (200 tiers C).
Place shallot and garlic cloves over two layers of aluminum foil. Coat with 2 tablespoons of more-virgin olive oil and season with salt. Wrap the shallot and garlic with the foil, creating a pouch. Bake within the preheated oven until the garlic is tender, approximately 30 minutes. Place shallot and garlic in a bowl and mash using a fork. Set aside.
Meanwhile, vicinity a steamer insert right into a saucepan, and fill with water to simply below the lowest of the steamer. Cover, and convey the water to a boil. Add the Brussels sprouts, cowl, and steam till just smooth, 2 to 6 minutes depending on thickness. Set aside.
Heat 1 teaspoon olive oil in a large, deep skillet over medium-excessive warmth. Lay the kielbasa into the hot skillet and cook, turning once in a while, till frivolously browned and crispy, approximately 3 mins on each side. Remove the kielbasa from the skillet with a slotted spoon to hold the grease within 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 inside the mustard and cream. Reduce the heat to medium-low and upload the Brussels sprouts and beans. Toss to coat and season with salt and pepper. Continue cooking till heated thru. Serve the kielbasa over the Brussels sprouts and beans.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, prepare dinner it calmly, and make easy-up easier.

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