Kielbasa With Brussels Sprouts In Mustard Cream Sauce

• 1 shallot medium
• 4 cloves garlic
• 1 1/2 pounds brussels sprouts
• 1 pound kielbasa pork
• 1 can white kidney beans
• 2 tablespoons mustard coarse
• 1/4 cup heavy cream
• extra-virgin olive oil
• kosher salt

1. Peel the shallot and cut into quarters. Make a small pouch out of aluminum foil (2 layers thick) and place inside the shallot and garlic. Coat with olive oil and a generous pinch of salt. Seal the pouch tightly and place in the oven (I recommend the toaster oven) at 400u0b0F for 30 minutes.
2. Rinse and pick clean the brussels sprouts. Cut each sprout in half, discarding any wilted or fugly outer leaves. Steam (or boil, your choice) the brussels sprouts until tender when pierced with a fork. Set aside.
3. Slice the kielbasa on a steep bias into 1/4" slices. Heat 1 tsp. of olive oil in a large, heavy bottomed non-nonstick skillet over medium high heat. Arrange the kielbasa slices and fry until crispy on each side, about 3 minutes per side. It'll smell like bacon, confusing your dog. Set aside (the kielbasa, not your dog) on paper towels to drain.
4. If your skillet is full of porky goodness, keep it there. Add a generous tablespoon of good olive oil and keep the heat at medium high. Unwrap the garlic and shallot and smash them using the flat side of your knife. They should be very soft. Add them to the skillet and cook for about 1 minute.
5. Add the mustard and cream to the skillet and stir to combine. Reduce the heat to medium low and add the brussels sprouts and beans (as many as you want to use). Toss everything together to coat, then season to taste with a generous amount of salt and black pepper.
6. Plate the kielbasa on top of your brussels sprouts and beans in a large bowl to serve.

shallot, garlic, brussels sprouts, kielbasa pork, white kidney beans, coarse, heavy cream, extravirgin olive oil, kosher salt

Taken from www.yummly.com/recipe/Kielbasa-With-Brussels-Sprouts-In-Mustard-Cream-Sauce-1660304 (may not work)