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Kielbasa


Puddy
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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 by Puddy
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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.

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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.

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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 by bushwacked
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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.

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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.

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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.

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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.

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