Oh my gosh, this is good! I made a few changes and, sorry to say, didn't measure anything, so I'll be hoping that I'll be able to make it taste as good next time, too. My grocery store had some really lovely brussel sprouts and I just filled a bag with them. I used Johnsonville polish kielbasa, 14 oz. in hot dog shapes, not the thicker rope shaped kielbasa because I wanted an all pork sausage and the other is a mixture. I cut my sprouts into quarters, and may go even smaller next time. Then I made a sauce of approximately 2 cups chicken stock, 1/3 cup dijon mustard and, a clove of minced garlic. (when cooking is finished there won't be much sauce in the dish because it is absorbed.) While I was getting everything else ready, I microwaved the sprouts with the sauce and the salt and pepper in my casserole dish just to soften them up. I preheated my oven to 375, cut up my kielbasa and the only non-pearl, non dehydrated onion I had - about 3/4 of a regular one. (I'll definitely use a red, or sweet, onion next time. Mixed everything together in the casserole and baked it for about an hour, stirring twice to distribute the sauce and let the brussel sprouts evenly cook and color. Yummy!
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Oh my gosh, this is good! I made a few changes and, sorry to say, didn't measure anything, so...