Kielbasa and Brussel Sprouts

I might be the worst food blogger ever. I mean really, I don't know how to follow recipes. AT ALL. Every recipe I find I alter in some way. I don't measure ANYTHING, unless I'm baking.

So I will do my best to explain what I actually did here, because it is DEFINITELY worth repeating!

I have been having an insane craving for brussel sprouts! Honestly, I haven't eaten them in years. I don't really know why, they just didn't have a regular spot in our rotation. So I bought a bag and hit up pinterest!

I found a pin that lead me HERE. To allrecipes of all places. But, it looked interesting so I thought why not?

• 1 tablespoon canola oil (I didn't have any, used olive oil)
• 1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces (I used turkey kielbasa)
• 1 red onion, chopped (Didn't have this. Omitted it completely)

• 14 ounces baby Brussels sprouts, trimmed and cut in half (Only cooking for 2, I used half a package.)
• salt and ground black pepper to taste

I added a few ingredients

red pepper flakes
beer (I used coors light, probably ended up being half the bottle)
ground mustard

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the sausage and onion. Cook and stir until onion is translucent, 8 to 10 minutes. (Did all that the same, just minus the onion.) Add the Brussels sprouts, enough beer to cover bottom of pan, sprinkle with red pepper to taste, and about a 1/2 teaspoon- 1 teaspoon of ground mustard) and cook 10 minutes more. Season with salt and pepper to taste. 
 

 

 





This is what it looked like to start. 



And this is what it looked like in the end. 






This is actually even hubs approved! The beer and mustard flavor brought out the kielbasa taste. The red pepper gives it a tiny kick. The beer caramelizes and makes the brussel sprouts to die for!


This is a new favorite for me, and definitely in the dinner rotation! I am already planning on making it for my parents when they come to visit!!!!




As a side I made roasted potatoes. So I got a little bag of the fingerling potatoes, but you could use any just cut to size. 


Preheat the oven to 425
Toss the potatoes in olive oil and ground beer mustard. 
Bake approx 25 min depending on potato size.
Toss in beer mustard and Parmesan cheese. 


Don't be afraid of the potatoes caramelizing and having dark spots. They aren't burnt! Those are actually the best parts!!!




You know this was a good one because I actually wrote the post the same night we ate it! Yayyyyy for brussel sprouts!!!!!!!!




ETA!!! So I made this again last week. It was still super yummy, but I did a few things differently again! 
I sauteed potatoes in the olive oil for about 10-15 minutes first and then added everything else to them. 
And I added about 1/4 cup of beer mustard in with the beer and ground mustard. 






 It was crazy delish again!