Ingredient List:
- 4–12 — Kaycee’s Fresh Kielbasa — Polish Sausage
- 4–12 — Fresh Hot Dog Buns
- 1–3 oz — Dizzy Pig — Red Eye Express
- 1–3 Tbsp — Grape Seed Oil
- 1 — Chunk Cherry Wood
- 1 — Batch Sauerkraut, Peppers and Onion 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 Cherry Wood.
Coat the Kielbasa’s with Grape Seed Oil, and a light dusting of Red Eye Express. Over indirect 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 Frank’s are finishing, toast lightly oiled buns until flat side is browned.
Serve immediately with the Sauerkraut Relish and your favorite condiments. Try Country Living Chipotle Mayonnaise, Vilux Extra Strong Dijon Mustard, Tailgate Sweet & Hot Brown Mustard, Raichlen’s Spicy Gourmet Ketchup (local college logo of choice), Raichlen’s Spicy Gourmet Ketchup or Lu Lu’s Fig Balsamic Sauce.
Enjoy!!
