Smoky, Sweet, Spicy Brussel Sprouts with Kielbasa

I’m in a lot of pain today.

I smashed up my car on my way to work in late January, and wrecked my back something fierce. I already had a pre-existing back problem, and the accident made it much, much worse. I went off work for just over a month, and have only recently returned to part-time hours.

But a girls gotta eat! I slowly maneuvered around the kitchen, as every left step I took, sent a muscle in my mid-back into a bitchy fit. I still had butter chicken in the fridge from last night (even though between wifey and my two massive servings, we killed most of it). But I also had brussel sprouts.

Now, I can hear most of you making “BLECH!” and “EWWWWWW!” noises. Your parents probably fed you brussel sprouts that resembled vomit-coloured, sulphur-stinking brains. I do not blame you for your hatred of this vegetable. I wouldn’t touch ’em either. Thankfully, my mother never made brussel sprouts. We ate lots of cabbage, but no sprouts.

My Polish ancestors would probably come back and haunt me if I didn’t include something with kielbasa. You need some good quality kielbasa for this, so find some in a good Polish deli. It’ll be worth it.

If you still have some butter chicken left over, this made an excellent side dish.

Smoky, Sweet, Spicy Brussel Sprouts with Kielbasa

1 tablespoon lard
1/2 medium or small white onion, finely diced
2 cloves garlic, chopped
1.5 lbs (approx) of brussel sprouts, ends cut off, sliced in halves
1 teaspoon paprika
Red chili pepper flakes, to taste
Sea salt
2 tablespoons of kielbasa, cut up into cubes
A few tablespoons of water

Over medium-high heat, melt your lard. Add in your onion and sauté until they are caramelized and gorgeous. Ad your kielbasa and brown them as well. Add salt to taste. Then, add in your brussel sprouts. Toss ’em in the onions and kielbasa until they’re all happy. Add a bit more salt, your paprika, chili pepper flakes. Allow your sprouts to achieve a nice caramelized colour; this will take about 5 – 10 minutes, tossing frequently. Or if you’re less adventurous, stirring carefully.

After about 10 – 15 minutes, add in your garlic. Stir and toss to coat, and as always: don’t burn your garlic! A few minutes later, add a few tablespoons of water. Quickly cover your pan with a lid. You’re going to steam these suckers for a few.

After about 2 – 3 minutes, take off the lid. Inhale. Isn’t that nice?

Plate and serve. This is what I ate for breakfast late this morning:

I know. You wish you lived with me. But, you don’t.

So, get thee to your kitchen and make this!

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6 thoughts on “Smoky, Sweet, Spicy Brussel Sprouts with Kielbasa

  1. Rachel says:

    I can honestly say I haven’t enjoyed a lot of the ways I’ve been served brussel sprouts ( that’s right, I don’t cook them).
    But today I’m going to make these with dinner.
    I’m excited! They sound good! I’ll let you know how it goes

  2. primalpat says:

    Dude, I don’t know ANYBODY who says “F*CK YEAH! BRUSSEL SPROUTS!”, so you aren’t alone!

    Keep me posted! =)

    • Rachel says:

      F*ck yeah! Brussel sprouts!
      That’s good man! I’ve been converted. They have such a nice mild taste I never would have guessed. No more gross brussels for me. They only thing I changed was I used bacon instead of kielbassa because its all I had.

  3. Misty says:

    I personally like brussel sprouts. Honestly, I enjoy them! My husband tolerates them on occasion but truely, genuinely doesn’t like them. I found your blog from MDA’s recipe forum and all I can say “HALLELUJAH, I’M IN LOVE!” I made your brussels & keilbasa as well as Linda’s lardy chicken breasts as a meal and it was oh so delicious! I put all of the ingredients to marinate to have butter chicken tomorrow night and tonight we are having the meatloaf, albeit not mini-loafs. I don’t have any muffin tins so I just made a traditional big ass loaf. It is cooking, I am salivating, and anxious as can be to eat it! Thanks for the great recipes!

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