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Easy 20-Minute Kielbasa and Brussels Sprouts Skillet Recipe

Easy 20-Minute Kielbasa and Brussels Sprouts Skillet

A fast one-pan dinner featuring browned fully cooked kielbasa, tender Brussels sprouts, sliced onion, and tangy whole-grain mustard. This satisfying skillet serves four and comes together in about 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Extra-virgin olive oil
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 Medium yellow onion, halved and thinly sliced
  • 12 ounces Fully cooked kielbasa, cut into 1/4-inch rounds
Sauce and Seasoning
  • 1/4 cup Water or low-sodium chicken broth
  • 2 tablespoons Whole-grain mustard
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Trim the Brussels sprouts and cut them into evenly sized halves. Halve and thinly slice the onion, then cut the fully cooked kielbasa into 1/4-inch rounds so every ingredient is ready before the skillet heats.
  2. Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the kielbasa and cook for about 3 to 4 minutes, turning occasionally, until lightly browned; transfer it to a plate.
  3. Add the sliced onion and Brussels sprouts to the same skillet. Season with the kosher salt and black pepper, then cook for 4 to 5 minutes, stirring occasionally, until the sprouts begin to brown.
  4. Pour in the water or low-sodium chicken broth and cover the skillet. Steam for about 3 to 4 minutes, or until the Brussels sprouts are fork-tender.
  5. Return the browned kielbasa to the skillet and stir in the whole-grain mustard. Cook uncovered for 1 to 2 minutes, until the kielbasa is hot and the liquid lightly coats the sausage and vegetables.
  6. Taste the skillet and adjust the salt, pepper, or mustard as needed. Serve hot while the Brussels sprouts are tender and the kielbasa is juicy.

Notes

Use fully cooked kielbasa and brown it first, then remove it while the vegetables cook. Cut the Brussels sprouts into similar-sized halves and place them cut-side down when possible for better browning. Store leftovers in a covered container in the refrigerator and reheat gently in a skillet or microwave.