Any German can tell you that wurst and cabbage go hand in hand. Any Spaniard will say the same of chorizo and beans. But it takes a special, international inclination to make the case for kielbasa with Brussels sprouts, white beans and mustard. I'll tell you that it works wonderfully! The saltiness of the pork combined with the mildness of the beans and the crunch of the Brussels sprouts is well-balanced perfection. Plus, it's cheap, easy, and looks good on a plate!
Kielbasa are smoked Polish sausages and can be found in Polish delis. If unavailable, use Mattessons smoked sausage instead.
I followed this recipe with the small substitution of half-and-half for the heavy cream and it was delicious. It's nice to have a tasty way to cook Brussels sprouts. - 29 Dec 2009 (Review from Allrecipes US | Canada)
I tried this last night and thought it was delicious. My husband doesn't like brussel sprouts, but he ate this and liked it. What a great recipe when you want something different! - 04 Jan 2010 (Review from Allrecipes US | Canada)
I made this last night and thought it was very good. I did follow other reviewers suggestion to increase the cream to 1/2 cup and found that to be the right amount. Also, I served the meal over egg noodles which I thought worked out well. The only thing I'd do differently next time is to skip the white beans. They were ok, I just didn't feel like they added much. - 03 Aug 2010 (Review from Allrecipes US | Canada)