Grilled Kielbasa Recipe 435

GRILLED KIELBASA WITH SAUERKRAUT AND ONIONS

Steps:

• Preheat grill. Preheat oven to 400 degrees F.
• Cut kielbasa into 3-inch lengths and butterfly lengthwise. Place on hot grill and cook for 4 to 5 minutes on each side turning frequently, charring all sides. Remove from grill. Transfer kielbasa to a baking sheet and place in oven to cook for another 5 to 6 minutes.
• In a large skillet over medium-high heat, add butter and sugar. Allow sugar to cook to a golden brown color. Add onions and cook until caramelized. Stir in the sauerkraut and cook for 5 to 6 minutes until onions and sauerkraut are wilted and colored.
• Remove kielbasa from oven and cut into 1-inch pieces. Add to pan of sauerkraut and onions. Toss together and cook for 1 minute. Transfer to a platter, garnish with parsley and serve with Honey Mustard Dipping Sauce.
• In a small bowl, mix all ingredients until well combined.

GRILLED KIEłBASA / POLISH SAUSAGE

Steps:

• Heat up the grill. If it's electric/gas, set it on medium/high.
• (Optional step) Place kiełbasa on the cutting board and slit the casing on both sides.
• Grill kiełbasa, turning halfway through, until lightly charred. This can take anything from 5 up to 10 minutes.
• Serve with bread and a dip of your choice.

BARBECUE GRILLED KIELBASA DINNER PACKETS

Steps:

• Preheat barbecue grill.
• Place kielbasa, potatoes and onion on a double layer of foil and drizzle with oil.
• Sprinkle with salt, pepper and rosemary and toss.
• Fold edges of foil together to seal packet.
• Cover and grill 30 minutes or until veggies are tender.

GRILLED KIELBASA

Steps:

• Heat up grill to 350-375° over direct heat on a grill grate (you want those gorgeous grill marks) and prep the kielbasa.
• Make ⅛" cross hatch marks on the kielbasa.
• Cut the onions in half and brush with olive oil.
• Brush or spray the sweet peppers and Roma tomatoes with olive oil.
• When the grill is heated up, place the kielbasa and onions on the grill. Turn them over after five minutes.
• Add the sweet peppers and then add the Roma tomatoes when there is 3-4 minutes left. You are looking to char the sweet peppers and cherry tomatoes is all.
• Remove everything after the kielbasa is at 145-155° and the vegetables are nicely seared.
• Serve everything on a platter.

KIELBASA & VEGGIES (GRILLED)

Steps:

• Spray oil on bottom of 8X 10 foil pan.
• Cut potatoes no more than 1/4 inch thick slices and place them in the foil pan.
• Cover with tin foil.
• Place on top rack of grill on low heat for 30 minutes.
• In the meantime, slice peppers in strips.
• Leave mushrooms whole.
• Slices onions to desired thickness.
• Remove potatoes after 30 minutes.
• Place all vegetables over the potatoes.
• Place Kielbasa over the veggies and refoil.
• Place on grill over low heat for 1 hour.
• Note: Feel free to add other veggies or increase/decrease what I have listed according to your taste. The same applies to seasoning. I use salt & pepper. Sometimes I add Oregano or Rosemary.

GRILLED KIELBASA KEBABS

Steps:

• Preheat grill or broiler to high.
• Thread 8 12-inch skewers, alternating sausage and vegetables.
• Combine oil, mustard, lemon juice and soy sauce in a jar. Season w/salt and pepper. Secure lid and shake to blend thoroughly.
• Place skewers on grill rack and brush w/half the sauce. Cook 6 minutes, turn and brush w/remaining sauce.
• Cook until browned, about 4 minutes.

GRILLED KIELBASA SANDWICH

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Cut kielbasa crosswise into 4 long sections, then halve each section lengthwise. If using kosher salami, cut lengthwise into 8 (1/4-inch-thick) slices. Trim off skin if desired.
• Whisk together oil, mustard, horseradish, vinegar, honey, salt, and pepper in a small bowl until emulsified. Toss lettuce with half of vinaigrette and reserve remainder.
• Grill tops and bottoms of rolls on lightly oiled grill rack, covered only if using a gas grill, turning over once, about 2 minutes total, then transfer, cut sides up, to a platter. Brush cut sides of top halves with remaining vinaigrette and mound salad on bottom halves.
• Grill sausage on lightly oiled grill rack, covered only if using a gas grill, turning over once, 3 to 4 minutes total, then arrange on top of lettuce (2 pieces per sandwich) and cover with top halves of rolls. Cut sandwiches in half crosswise.
• Note:.
• Sausage and rolls can be grilled in batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.