Sausages and sprouts in a creamy mustard sauce

    55 min

    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!

    85 people made this

    Serves: 4 

    • 1 shallot, peeled and quartered
    • 4 large garlic cloves
    • 2 tablespoons extra-virgin olive oil
    • sea salt to taste
    • 65g Brussels sprouts, halved
    • 2 tablespoons coarse Dijon mustard
    • 1 teaspoon olive oil
    • 450g kielbasa sausage, cut diagonally into 5mm slices
    • 1 tablespoon olive oil
    • 4 tablespoons double cream
    • 200g cannellini beans, drained and rinsed
    • ground black pepper to taste

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat an oven to 200 C / Gas 6.
    2. Place shallot and garlic cloves over two layers of foil. Coat with 2 tablespoons of extra-virgin olive oil and season with salt. Wrap the shallot and garlic with the foil, creating a pouch. Bake in the preheated oven until the garlic is tender, about 30 minutes. Place shallot and garlic in a bowl and mash using a fork. Set aside.
    3. Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to the boil. Add the Brussels sprouts, cover and steam until just tender, 2 to 6 minutes depending on thickness. Set aside.
    4. Heat 1 teaspoon olive oil in a large, deep frying pan over medium-high heat. Lay the kielbasa into the hot frying pan and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. Remove the kielbasa from the frying pan with a slotted spoon to retain the fat in the frying pan; drain the sausage slices on a kitchen towel-lined plate.
    5. Add 1 tablespoon of olive oil to the frying pan. Cook the mashed shallot and garlic in the hot oil for 1 minute. Stir in the mustard and cream. Reduce the heat to medium-low and add the Brussels sprouts and beans. Toss to coat and season with salt and pepper. Continue cooking until heated through. Serve the kielbasa over the Brussels sprouts and beans.


    Kielbasa are smoked Polish sausages and can be found in Polish delis. If unavailable, use Mattessons smoked sausage instead.

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    Reviews in English (114)


    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)