Notta Badcook Recipe Reviews (Pg. 1) - (14127233)

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Kielbasa with Brussels Sprouts

Reviewed: Aug. 7, 2012
My partner and I both liked this a lot. I liked it more, as evidenced by the fact that I cheerfully brought it as my work-lunch 4 out of 5 days last week. I piggybacked on mayflour's suggestion to trade the oil for water, but instead of either I used beer. I used my cast iron skillet and just kept deglazing the pan as I went. It cooked for about 20 min altogether because I like kielbasa to be almost crispy. Overall, with approximately 2/3 of a 12 oz can of Harpoon UFO Hefeweizen and the sausage, it hardly needed salt and pepper--though of course I added them. Served as the author suggested with baked mac 'n' cheese, it was very hearty--almost too hearty for summer, but that's what air conditioning is for. When I make it again, I'll use more onion; it was almost cooked down to nothing on account of my extended stovetop time. Oh, and I quartered the Brussels Sprouts and halved the sausage coins, too for more reasonable forkfuls.
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