Now that we have moved back to upstate New York, I find myself eating more and more kielbasa. It seems to be everywhere up here and I really have not had it for a long time. Not being a huge saur kraut fan, I try to find different ways to make it, but most recipes are rather plain for my tastes. I decided to try and barbecue it and wow, I am glad I did!
Kielbasa is a polish sausage and the flavor is rather salty with a hint of heat way in the back. These mild flavors makes it a rather versatile sausage. I am really surpised at the lack of recipes for it. Almost all of the ones I searched for included some sort of slow cooking process (usually in a crockpot) but nothing for barbecuing on the grill. Well, let me tell you, we raved over this!
2 large kielbasa links (about 2 pounds).
1 medium red onion, finely diced.
Oil infused garlic olive oil (extra virgin) OR regular extra virgin olive oil with a teaspoon of minced and crushed garlic.
3/4 cup chicken stock (preferably homemade and gelatinous).
1 1/2 tablespoon Dijon mustard.
1/2 cup of brown sugar.
1 tablespoon honey.
1 teaspoon hot sauce (chipotle if you can).
1/4 cup ketchup.
Salt and fresh ground pepper.
In a small sauce pan on low heat, add enough of the olive oil to coat – (More…)