Recipe by yankeesfan
"Kielbasa slices and baby Brussels sprouts cooked with red onion make a hearty main dish. I serve this with macaroni and cheese and a loaf of French bread. Even the kids love it! My husband likes to eat his with spicy brown mustard."
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1 (16 ounce) package
kielbasa sausage, sliced into 1/2 inch pieces
red onion, chopped
baby Brussels sprouts, trimmed and cut in half
salt and ground black pepper to taste
This is sooooo good--here's a little tip from an old German lady--It's ok to use 2-3 Tbs of water in place of the canola oil for cooking the kielbasa,(kielbasa is already greasy) onions, and brussel sprouts, just keep an eye on it and add more water as it evaporates--the onions will still sweeten up and carmelize cooked in water.
I didn't like this very much, but it's not due to the recipe, which was fine. I thought I'd try Brussels sprouts and DH loves them, but I learned I definitely do not like Brussels sprouts! I like cabbage only a little and these tasted too much like cabbage to me. The kielbasa and onions part was good tho.
This was a really odd, but really good combination. I served it with egg noodles as a previous reviewer recommended and served it with spicy mustard as the original author recommended.
Spicy mustard + Egg Noodles + Kielbasa = Quite Tasty!
My family loved the Brussel sprouts, as they absorb some of the flavor from the sausage and onions.
I would have never thought to do this on my own. Quite different, and surprisingly good.
I have a slight variation of this dish, and use it as a main dish. Marinate the brussel sprouts, onions and kielbasa with the seasonings listed, but add chopped garlic and mushrooms. Bake in the oven until the brussel sprouts are to your liking. YUM!
This was a great basic recipe to build upon. I added beer to the pan with the oil and onion and sauteed it with the kielbasa. I added a little more beer with the brussel sprouts, then I covered the pan to let the ingredients simmer in the liquid. When the sprouts were cooked through, I took them and the kielbasa out and put them in a bowl to hold. I then added more oil to the pan and some roasted garlic smashed with salt. I then deglazed the pan with beer, and kept slowly adding more beer to get to the consistency I wanted. I added some dijon mustard and salt and pepper to taste, then added the kielbasa and sprouts back into the pan and tossed to coat. I served it with parmesan and cracked pepper polenta... delicious!
This was very simply put, delicious. Made for dinner this evening. Hubby loved it. Followed recipe exactly. Letting the onions carmelize, I think is the secret to this simple,tasty meal. I used a 16oz. bag of frozen petite brussel sprouts, thawed. Was wonderful served over hot buttered egg noodles. Will definately make again. Thanks for great recipe.
This is an awesome dish for a main or a side! Me and my husband have had a hard time finding brussel sprout recipes that our daughter would eat, but this is one of them! Very delicious! However, we didn't use any canola oil because of the kielbasa having enough drippings already.
Really loved this dish! Here's my variation:
- Used Chicken/Apple Sausage instead of Kielbasa
- Used 2 Med Yellow onions in place of the Red
- Quartered my brussel sprouts as they were somewhat large
- Sauteed sausage first with olive oil and added Sherry to deglaze the pan occasionally.
- Added 1 generous TBS of grainy horseradish mustard to the sausage as it was cooking.
- Then sauteed the onions until partially done and added the brussel sprouts. (a little more olive oil and some sherry)
- Served it all over buttered egg noodles.
Oh my goodness the flavors were unbelievable!
* Percent Daily Values are based on a 2,000 calorie diet.
Kielbasa with Brussels Sprouts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 316
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