Ingredient List:
- 4–12 — Kaycee’s Fresh Kielbasa — Polish Sausage
- 4–12 — Fresh Hot Dog Buns
- 1–3 oz — Rub with Love Smokey BBQ Rub
- 1–3 Tbsp — Grape Seed Oil
- 1 — Batch, Peppers and Onion Simmer and Relish
- 1 ea — Condiments on the Side
Instruction:
Raise the grills heat to medium (5–8 sec) hand hold or 350˚F Oven temp. and add the Fresh Kielbasa to the Batch, Peppers and Onion Simmer and Relish. Simmer the sausage for 25 minutes then remove the sausage and drain/discard the liquid and set the Peppers and Onion Relish aside.
Coat the par-cooked Kielbasa’s with Grape Seed Oil, and a light dusting of Red Eye Express. Over medium direct heat smoke roast the sausages for 15–20 minutes. Sear @ 2 to 3+ minutes per side gently rolling to get sear marks on all sides, making sure not to burst the skins.
Then verify the internal temperature is at least 165˚. Top with cheese if desired. While the Sausage’s are finishing, toast lightly oiled buns until flat side is browned.
Serve immediately with the Peppers and Onion Relish and your favorite condiments. Try Country Living Chipotle Mayonnaise, Vilux Extra Strong Dijon Mustard, Tailgate Sweet and Hot Brown Mustard (local college logo of choice), Raichlen’s Spicy Gourmet Ketchup or Lu Lu’s Fig Balsamic Sauce.
Enjoy!!
