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.

Kielbasa with Kraut and Potatoes

Kielbasa with Kraut and Potatoes
Serves 4

1 lbs kielbasa, cut into rounds
1 clove garlic, minced
1 large onion, half-moons
1 bay leaf
2 lbs saurkraut, drained
1 lbs red potato, cubed
1/4 tsp caraway seeds
2 Tbs grain mustard
1 beer

Brown the kielbasa in a very large skillet, remove.
Cook garlic and onion and bay (and s/p) for a few minutes, until softened.
Add kraut, sausage, and beer, and braise for 10 minutes.

Add potato and braise until done. Finish by mixing in mustard, and serve.

Genealogy Stew

My genealogy in stew form. Polish, Lithuanian, Russian, and more

Kielbasi Soup
Serves 4?

1 lbs Kielbasa, diced
1 huge onion, fine chop
2 ribs celery, fine chop
2 cloves minced garlic
1 tsp Caraway seeds
1 cup Apple Cider or Juice
2 lbs Sauerkraut, drained and lightly rinsed
6 cups (1 giant can) Chicken stock
1 bottle beer
2 red potatoes, scrubbed and cubed
1/2 tsp Thyme
1/4 cup apple cider vinegar

Caramelize kielbasa in a soup pot. Add onion and celery, and saute. Add garlic and caraway, and season aggressively.
Once garlic has softened, deglaze with cider/juice, and reduce well.
Add kraut, broth, beer, and thyme. Bring to a boil, and simmer about 45 mins, until potatoes are done.
Finish with vinegar.