Home » Recipes » Recipes by Type » Weeknight Meal » Potato, Brussels Sprouts & Kielbasa Skillet
Kaleb
Published on
5.0
Using everyday ingredients, this quick one-pan meal is great for any weeknight meal. Onion, Brussels sprouts, and potato form a hearty vegetable base for the kielbasa, creating a dish with complex flavors. A honey mustard sauce adds the finishing touch to this exceptional dinner.
Prep Time 10 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 5 minutes mins
Table of Contents
- Why I love this recipe.
- Everything you’ll need to make this recipe.
- Here’s how to make this recipe.
- These pro tips will make this recipe a success.
- Frequently asked questions about this recipe.
- You'll love these other dinner recipes.
- Watch how to make this recipe.
- Have I convinced you to make this recipe?
Using everyday ingredients, this quick one-pan meal is great for any weeknight meal. Onion, Brussels sprouts, and potato form a hearty vegetable base for the kielbasa, creating a dish with complex flavors. A honey mustard sauce adds the finishing touch to this exceptional dinner.
Why I love this recipe.
Made with potatoes, Brussles sprouts, and Kielbasa this recipe is a weeknight meal that may be quicker than ordering in. The ingredients are humble and can be easily replaced with what is on hand in the pantry. The Key is the mixture of spices and the kielbasa. This polish sausage may not be a staple in your kitchen yet but soon will be. The meat is smoked and usually is fully-cooked so the prep time is close to zero. This has the perfect flavor to complement the vegetables. The meal is served with a simple mustard sauce that adds the final flavor needed for a great meal.
Everything you’ll need to make this recipe.
- Kielbasa is a Polish sausage available at most grocery stores. It can be eaten cold but gains more flavor after searing and heating.
- Russet, gold, or sweet potatoes can be used in this recipe. Wash and scrub, then leave the skins on.
- Brussels sprouts gain a crisp exterior during roasting for a crisp-tender texture that works with well the creamy potatoes.
- Whole-grain mustard adds texture and a unique flavor to the mustard sauce.
Here’s how to make this recipe.
- Cook the kielbasa. Using a knife, score the kielbasa. Shallow cuts about 1 to 2 inches apart. Heat the olive oil over medium heat. Place the kielbasa in with the scored side down to cook. Cook for 3 to 4 minutes, until the kielbasa has browned.
- Sauté the onions. Thinly slice the onion and add to the same pan where the kielbasa was cooked. Season with salt. Cook for 4 to 6 minutes, until the onions have browned around the edges.
- Prepared the vegetables. Slice the potatoes into small, even cubes. Halve the Brussels sprouts, removing any brown pieces. Drizzle the remainder of the olive oil over top. Add onion powder, garlic powder, paprika, cayenne, black pepper, and kosher salt. Mix together, evenly coating the potatoes and Brussels.
- Bake the dish. Add the onions and place in a 400°F oven for 25 to 30 minutes. Remove and add the kielbasa. Cook for an additional 10 to 15 minutes.
- Create the mustard sauce. In a small bowl, add the mayonnaise, Dijon mustard, whole-grain mustard, and honey. Season with black pepper and cayenne. Serve on the side or drizzled over the top the dish.
These pro tips will make this recipe a success.
- Scoring the kielbasa makes for a better presentation. It doesn’t do anything for the actual cooking; it simply splits it open while it cooks, giving it a great color contrast.
- Adding the onion to the same pan where the kielbasa was cooked allows it to soak up the flavors of the kielbasa. This adds more depth to the dish and makes it all a one-pan meal.
- Cutting the potatoes into small pieces means they can roast quicker in the oven. Potatoes are dense, so the smaller the pieces, the quicker they will roast. It also gives them a larger surface area, providing a crispiness that works great in the dish.
Frequently asked questions about this recipe.
What type of potato works best?
Most types of potatoes will work. Russet, gold, and even sweet potatoes are great choices.
Can this be made without cayenne pepper?
Yes, remove the cayenne to remove any heat.
Is there another type of sauce that works with this?
Mustard is a classic with sausage, and the sharp flavor works well with the rich meat. Ketchup lovers will enjoy ketchup with the meat and potatoes.
How long will this keep after preparing?
The leftovers should be stored in the refrigerator and will last for 7 to 10 days.
You’ll love these other dinner recipes.
- Meatloaf meatballs with Parmesan polenta
- Chicken pot pie with cheddar crust
- Beef shepherd’s pie
- Super delicious bolognese
- The ultimate meatloaf
- One skillet lemon chicken with orzo and kale
- Meat sauce with spaghetti
- Savory squash hand pies
- The best beef and noodles
- Kielbasa with cabbage and apple
Watch how to make this recipe.
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Potato, Brussels Sprouts & Kielbasa Skillet
Kaleb
5 from 4 votes
Using everyday ingredients, this quick one-pan meal is great for any weeknight meal. Onion, Brussels sprouts, and potato form a hearty vegetable base for the kielbasa, creating a dish with complex flavors. A honey mustard sauce adds the finishing touch to this exceptional dinner.
Prep Time 10 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 5 minutes mins
Servings 6 servings
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Ingredients
- 1 lb kielbasa
- 2 tsp olive oil
- 1 onion sliced
- ¼ tsp kosher salt
For the vegetables
- 1 ½ lb potatoes cleaned and diced into ½-inch cubes
- 12 oz Brussels sprouts trimmed and halved
- 1 ½ tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 ½ tsp paprika
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- ¾ tsp kosher salt
For the sauce
- ⅓ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp whole-grain mustard
- 1 tbsp honey
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
Instructions
Preheat the oven to 400°F.
Heat the olive oil in a 12-inch cast iron or oven-safe skillet over medium heat. Slice 10 to 12 cuts crossways ¾ of the way through the kielbasa. Once heated, add the kielbasa to the skillet. Allow the meat to brown, flipping once, 3-4 minutes per side. Once browned, remove the kielbasa from the skillet.
1 lb kielbasa, 2 tsp olive oil
Add the onions and salt to the heated skillet. Sauté until the onions are beginning to brown, 4-6 minutes. Remove the skillet from the heat.
1 onion, ¼ tsp kosher salt
In a bowl, combine the cubed potatoes, halved Brussels sprouts, oil, onion powder, garlic powder, paprika, cayenne pepper, black pepper, and salt. Mix to combine and pour into the skillet with the onion. Stir and place in the preheated 400°F oven. Roast until the potatoes are beginning to tenderize but are not done, 25-30 minutes. Then remove from the oven.
1 ½ lb potatoes, 12 oz Brussels sprouts, 1 ½ tbsp olive oil, 1 tsp onion powder, 1 tsp garlic powder, 1 ½ tsp paprika, ¼ tsp cayenne pepper, ½ tsp black pepper, ¾ tsp kosher salt
Add the seared kielbasa to the dish and return to the oven. Roast until the kielbasa is hot and the potatoes are tender, 10-15 minutes. Remove from the oven and serve.
For the sauce
In a bowl, combine the maynnaise, Dijon mustard, whole-grain mustard, honey, black pepper and cayenne pepper. Stir until smooth, then serve.
⅓ cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp whole-grain mustard, 1 tbsp honey, ¼ tsp black pepper, ¼ tsp cayenne pepper
Notes
Scoring the kielbasa makes for a better presentation. It doesn’t do anything for the actual cooking; it simply splits it open while it cooks, giving it a great color contrast.
Adding the onion to the same pan where the kielbasa was cooked allows it to soak up the flavors of the kielbasa. This adds more depth to the dish and makes it all a one-pan meal.
Cutting the potatoes into small pieces means they can roast quicker in the oven. Potatoes are dense, so the smaller the pieces, the quicker they will roast. It also gives them a larger surface area, providing a crispiness that works great in the dish.
Nutrition
Serving: 1servingCalories: 435kcal
Course Dinner
Cuisine Polish
Difficulty Easy
Method Cooking
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4 Comments
Made this the day it was posted on facebook. We had everything to make it in the house already and to my surprise my 9 year old loved the mustard sauce. It really makes the dish.We used Turkey kielbasa and chicken sausage (I can’t eat pork or beef) and it worked just fine.
Reply
This is such an easy yet tasty recipe. Great for a quick meal with things you probably have in your fridge, at least I did!!! Thanks Kaleb! I find I can never go wrong making any of your recipes!!Reply
This was delicious! I ended up stirring in the sautéed onions with the potatoes and brussel sprouts and then cooking on a sheet pan to give them more surface area to cook and crisp up. The sauce was a nice touch as well!Reply
Made this the other night and it was excellent! The mustard sauce was delicious and went so well with the kielbasa. It made great leftovers for the next night’s meal. I will definitely make it again! Thank you Kaleb.Reply
