Kielbasa or Polish Sausage is a classic sausage, it was also one of the only sausages we had growing up.
The reason? Probably because you can easily find Beef Kielbasa at the grocery store. Iranians love the illusion of pork products, even though they’re not supposed to it have it.
Exhibit A, Iranians LOVE Mortadella Bologna, in Iran it’s called Kalbaas and it’s made with beef, chicken, or turkey.
Exhibit B, Iranians also love hot dogs, growing up prior to the Turkey Bacon Boom Era, we had “Hot Dog & Eggy” for Saturday morning breakfasts (you laugh, but try this, it is AWESOME). Mind you these are all beef hot dogs, but you know secretly deep down we were just yearning for some good old fashioned delicious pork hot dogs.
And finally I give you Exhibit C, Sausage. Iranians love eating sausages at barbeques as a starter to the actual meal. We would always line up next to my Dad as he grilled so we could sneak a bite of sausage in (that sounds really bad, yikes). That memory has led me to this post, Kielbasa Sausage was a staple of our family barbeques. It’s basically a hot dog on steroids, it’s what you want a hot dog to really be. Because you can never really just eat one hot dog.
These are a perfect lunch addition all week, just buy 1 baguette and you have gourmet lunch dogs all week! If you want other lunch ideas, check here.
Recipe
Ingredients
1 Large Kielbasa Link (Ours came from a local butcher and is nitrite/nitrate free)
1/2 cup Diced Onion
3 Tbsp. Crushed Garlic
2 Tsp. Garlic Powder
1 Tbsp. Butter
2 Cups Chicken Broth
Method
I never grill my sausages first, I always parboil them to cook them all the way through. I think this is the best way to grill sausage, why? Because sausage is high in fat, the grease burns the outside of your sausage without cooking the sausage. Therefore, by parboiling you cook the sausage and develop a richer flavor.
Start by sauteing the onions, garlic, garlic powder, and butter in a pot. Once they’ve browned, add the sausage, brown it on each side, then add the chicken broth. Boil the sausage until it’s cooked all the way through (save the sausage water).
Fire up your grill, and grill the sausage on all sides to develop a medium char, no need to cook it that long. You can make a nice sauce for the sausage by taking your sausage water, some white wine, and a little bit of ketchup. Reduce it all down if you want a fancy topping for your grilled sausage.
Enjoy!
- 1 Large Kielbasa Link (Ours came from a local butcher and is nitrite/nitrate free)
- 1/2 cup Diced Onion
- 3 Tbsp. Crushed Garlic
- 2 Tsp. Garlic Powder
- 1 Tbsp. Butter
- 2 Cups Chicken Broth
- I never grill my sausages first, I always parboil them to cook them all the way through. I think this is the best way to grill sausage, why? Because sausage is high in fat, because it’s high in fat the grease burns the outside of your sausage without cooking the sausage. Therefore, by parboiling you cook the sausage and develop a richer flavor.
- Start by sauteeing the onions, garlic, garlic powder, and butter in a pot. Once they’ve browned, add the sausage, brown it on each side, then add the chicken broth. Boil the sausage until it’s cooked all the way through (save the sausage water).
- Fire up your grill, and grill the sausage on all sides to develop a medium char, no need to cook it that long. You can make a nice sauce for the sausage by taking your sausage water, some white wine, and a little bit of ketchup. Reduce it all down if you want a fancy topping for your grilled sausage.
- Enjoy!
