Grilled Kielbasa with Onions and Poblano
By Chef Jeffrey Nimer
Yield: 12 sandwiches
Ingredients:
2 large onions cut into 1/2-inch slices
6 Poblano chiles or green bell peppers, seeded, cut into 1/2-inch strips
4 tablespoons extra-virgin olive oil
Kosher salt, freshly ground pepper
12ea. Spicy kielbasa sausages, cut and halved lengthwise
Mustard, sauerkraut and crusty bread
Methods of Preparation:
Toss onion and chiles with oil in a large bowl and set aside. In a large sauté Pan, over high heat, add the peppers and onions and begin to slowly sweat. Once you have reached the desired tenderness, turn heat down and slowly caramelize. When done, set aside and let chill, be sure to season with salt and pepper. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Season the kielbasa; add a bit of oil and grill until nice crisp and juicy. When done, place into a nice soft or crusty piece of bun and top with the peppers and onions. Serve with mustard, sauerkraut. Enjoy with a cold Beer!!
For more Thursday Night Football gameday recipes, check back to the Dueling Dishes landing page every week and watch NFL AM every Thursday morning!
