Kielbasa with Brussels Sprouts in Mustard Cream Sauce

Kielbasa with Brussels Sprouts in Mustard Cream Sauce
Servings: 4

1 shallot, peeled and quartered
4 large garlic cloves
2 tablespoons extra-virgin olive oil
1 1/2 pounds Brussels sprouts, halved
2 tablespoons coarse Dijon mustard
1 teaspoon olive oil
   
1 pound kielbasa sausage, cut into 1/4-inch slices
1 tablespoon olive oil
1/2 cup half-and-half
1-2T red wine vinegar
1 can white beans, drained and rinsed
ground black pepper to taste
Parsley

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 a boil. Add the Brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Set aside.

Heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. Lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. Remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.

Add 1 tablespoon of olive oil to the skillet. Cook the mashed shallot and garlic in the hot oil for 1 minute. Stir in the mustard and cream and vinegar. 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.

Serve with roasted potatoes.