Recipe Ingredient

Kielbasa Skillet

• 1 tbsp. Coconut Oil | Beef Tallow, for cooking
• 1 White Onions, diced
• 3/4 lb. Brussel Sprouts, cut in half
• 1/2 lb. Potatoes | Sweet Potatoes | Butternut Squash, diced into ½-inch cubes.
• 12 oz. Smoked Kielbasa Sausage, uncured, sliced into ¼-½ inch slices
• 1/2 c. Mustard
• 1/2 c. Apple Cider Vinegar
• 1/4 c. Honey | Maple Syrup
• 1/4 tsp. Sea Salt

• In a large skillet, over medium-high heat, add the coconut oil or beef tallow. When melted, add the onion and cook until translucent, about 5 minutes.
• Add the Brussel sprouts and potatoes, and continue cooking for another 5 minutes.
• Lastly, add the sausage to the skillet and cook for another 5 minutes, or until all of the veggies are cooked through.
• Season with sea salt to taste.
• Whisk together the mustard, apple cider vinegar and honey/maple syrup in a bowl, and use as a dip, or pour over the dish.