Kielbasa with Brussels Sprouts in Mustard Cream Sauce
""Any German can tell you that wurst and cabbage go hand in hand. Any Spaniard will say the same of chorizo and beans. But it takes a special, international inclination to make the case for kielbasa with Brussels sprouts, white beans, and mustard. I'll tell you that it works wonderfully! The saltiness of the pork combined with the bitter, gentle crunch of the Brussels sprouts and mildness of the beans is well-balanced perfection. Plus, its cheap, easy, and looks good on a plate!"..."
INGREDIENTS
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1 shallot, peeled and quartered
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4 large garlic cloves
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2 tablespoons extra-virgin olive oil
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kosher salt to taste
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1 1/2 pounds Brussels sprouts, halved
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2 tablespoons coarse Dijon mustard
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1 teaspoon olive oil
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1 pound kielbasa sausage, cut on the bias into 1/4-inch slices
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1 tablespoon olive oil
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1/4 cup heavy cream
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1 cup white kidney beans, drained and rinsed
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ground black pepper to taste
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