Sausages and sprouts in a creamy mustard sauce

Sausages and sprouts in a creamy mustard sauce


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About this recipe: This is a super-delicious sprout recipe. Brussels sprouts are tossed with cannellini beans in a creamy mustard sauce, then topped with smoked sausage. Perfect as a main or a side dish.

Seattle Food Geek

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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