Puddy Posted April 4, 2007 Share Posted April 4, 2007 Bought some hickory smoked kielbasa from the butcher. I've never cooked this stuff before (other than throwing packaged stuff into a frying pan). How should I cook it? And can you freeze it? Quote Link to comment Share on other sites More sharing options...
Big Country Posted April 4, 2007 Share Posted April 4, 2007 Nice try Puddy, but asking how to smoke kielbasa in the F&B forum doesn't make you any less gay. NTTAWWT Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted April 4, 2007 Share Posted April 4, 2007 Boil 'em in beer & onions for 20 minutes then throw 'em on the grill to brown. Quote Link to comment Share on other sites More sharing options...
Puddy Posted April 4, 2007 Author Share Posted April 4, 2007 Nice try Puddy, but asking how to smoke kielbasa in the F&B forum doesn't make you any less gay. NTTAWWT DMD refuses to add the alternative lifestyle forum so my choices were limited. Quote Link to comment Share on other sites More sharing options...
Puddy Posted April 4, 2007 Author Share Posted April 4, 2007 (edited) Boil 'em in beer & onions for 20 minutes then throw 'em on the grill to brown. Just to make sure we are on the same page, these aren't 'hotdog' size kielbasa. I have 4 fricken hugh kielbasa's (almost a pound each). Still the same advice? Edited April 4, 2007 by Puddy Quote Link to comment Share on other sites More sharing options...
Junkyard Posted April 4, 2007 Share Posted April 4, 2007 All sorts of variations... I like to keep it simple. You can either boil them for about 10-12 minutes (may be long if more than one). My preference, though, is to grill them up. Sear for a minute on each side, and then medium-indirect for about 10 minutes tops. A lot of people like 'em with sauerkraut. I prefer just a good spicy polish mustard (or similar). Enjoy. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted April 4, 2007 Share Posted April 4, 2007 Just to make sure we are on the same page, these aren't 'hotdod' size kielbasa. I have 4 fricken hugh kielbasa's (almost a pound each). Still the same advice? I would - works great for brats. You could always cook 'em in a gumbo too - there's a great gumbo thread in here that isn't too old. Quote Link to comment Share on other sites More sharing options...
bushwacked Posted April 4, 2007 Share Posted April 4, 2007 (edited) Boil 'em in beer & onions for 20 minutes then throw 'em on the grill to brown. I'd boil them with kraut and then wrap the onions up in foil with olive oil on the grill. Then throw on Kielbasa. Eat as a meal that night. Leftovers will be great as a hot dog/sammich. Edited April 4, 2007 by bushwacked Quote Link to comment Share on other sites More sharing options...
Rovers Posted April 4, 2007 Share Posted April 4, 2007 I like to slice them diagonally, so each slice is a good 3 inches long and about 1/2" thick. Then just brown them up on the grill, serve with mustard on the side. They also go nicely on some sort of roll, with either oinions or kraut. Quote Link to comment Share on other sites More sharing options...
nogohawk Posted April 4, 2007 Share Posted April 4, 2007 Good stuff here! The wife usually just slices them and throws them in a skillet with onion and potato -- always best as a leftover too! Quote Link to comment Share on other sites More sharing options...
KnightsOfKnee Posted April 5, 2007 Share Posted April 5, 2007 Bought some hickory smoked kielbasa from the butcher. I've never cooked this stuff before (other than throwing packaged stuff into a frying pan). How should I cook it? And can you freeze it? Smoke it for at least an hour @ 150-180. If your temp goes above that the sausage will split. It's still edible though. Quote Link to comment Share on other sites More sharing options...
Puddy Posted April 5, 2007 Author Share Posted April 5, 2007 Well I boiled the whole lot of them for about 15 minutes. I then cut up two onions, got out my biggest frying pan and fried them in olive oil along with the onions. Had kraut on the side. They were very tasty. Quote Link to comment Share on other sites More sharing options...
Rovers Posted April 5, 2007 Share Posted April 5, 2007 Well I boiled the whole lot of them for about 15 minutes. I then cut up two onions, got out my biggest frying pan and fried them in olive oil along with the onions. Had kraut on the side. They were very tasty. Puddy, ya gotta try searing some slices, big ones, on the grill. The searing gives it a very different flavor... really good. 3 "'s long, sliced diagonally, and 1/2 to 3/4" thick.... awsome. Quote Link to comment Share on other sites More sharing options...
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