Barbecue Polish Sausage
At your next barbecue party, pass on traditional sausages and pick
up some polish sausage or kielbasa instead. You'll generally find
them at the deli section of your local supermarket. The following is
a surefire hit at my barbecues and even sometimes requested when I
Cooking for one or twenty-one
Polish sausages sometimes come already cut (about 6 inches) and
individually packaged. These are generally good for 2 to 3 people.
If you're serving other items, then each package of polish sausage
can be stretched to be good for 5 to 6 people. For this recipe, the
ingredients are designed for 3 of these packages or approximately an
entire coil. If you're experienced in cooking portions, you'll
easily be able to adjust the portions to make more or less food. If
you're just starting out, I suggest cooking the dish as listed in
order to get a better idea of the taste. Once you get the hang of it
and the taste, you'll be able to tweak it for bigger or smaller
The Key Ingredients
3 packages of polish sausage or kielbasa
1 green bell pepper (or half green and half yellow for better
1 sweet red onion
1 bottle of Hickory Smoked Barbecue Sauce (Chipotle Barbecue for
those who love
a tad more spice)
Putting it all Together
Cooking polish sausage is a snap when everything is prepared and
ready to go. Start by slicing the polish sausage (sliced Julianne).
Once you're done, put these aside and cut up the bell pepper. I like
cutting the onion last because it still makes me cry a bit. Slice
the pepper into strips about 2 inches long. For the onion, slice
them up into rings if you can. However, strips are just as fine.
Now heat up a pan or wok until it's nice and hot. Sprinkle a little
water to see if the pan is hot. If the water "dances", then get
ready to cook. There's no need to add oil of any kind, because the
polish sausage will naturally release the juices locked within.
Start with the sliced up polish sausage and stir-fry them until they
start turning a bit brown along the edges. You'll notice the edges
curl a bit. When you see that, turn the heat down to about
three-quarters and add both the sliced peppers and onions.
Continue to stir-fry for another minute or two. Next, open that
bottle of barbecue sauce and pour it all in. That's right, all of
it. Stir everything and gradually reduce the heat to about half.
Continue to stir occasionally until the sauce begins to bubble a
little. Once it does, lower the heat to almost off. Place a lid on
the pan and let it simmer for about another minute. Finally, pour it
all out onto a serving dish and wait for the compliments.
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Barbecue Polish Sausage
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