Reviewed: Mar. 18, 2012

Whole family loves this, even my husband who has always hated brussel sprouts. We add a touch of sugar to sweeten the cream sauce.

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Reviewer:

nikajean

Cooking Level: Intermediate

Reviewed: Feb. 25, 2012

Very tasty dish. I was not sure how this would turn out, because it is a different mix of foods, but I took the adice of other reviewers and doubled the sauce. I also coated the brussels sprouts in oil, salt and pepper and roasted them at 500 degrees for about 15 minutes before adding them in. This meal tasted even better the next day for leftovers!

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Reviewer:

Marijka

Reviewed: Jan. 24, 2012

This recipe takes kielbasa to a new level. Thanks so much.

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Reviewer:

aishathegrey

Cooking Level: Intermediate

Living In: Federal Way, Washington, USA

Reviewed: Oct. 5, 2011

Everyone is surprised when they're served this one - and then surprised again when they taste how good this odd combination is. I usually throw in an onion.

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Reviewer:

Pete Higgins

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Reviewed: Oct. 5, 2011

A little strong with the mustard. Will make this again, with less mustard

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Reviewer:

katface_ca

Cooking Level: Intermediate

Reviewed: Aug. 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 rinsing doesn't remove from canned beans. Reconstituting dried beans also makes for firmer beans so the dish is not as mushy. Secondly, it was just a bit on the bland side for my taste so I added about a tablespoon of red wine vinegar to the sauce and it gave it that little extra kick I was looking for. Also, try this with Thai sweet and sour sausage instead of the kielbasa for a different taste.

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