• Erik

Smoked Polish Kielbasa


If you have never had the pleasure of tasting a fresh Polish Kielbasa straight from the smoker you need to try this recipe! It is such a unique dish that is so simple to make. Add some Onions and Peppers to the smoker while cooking and be prepared for one Delicious meal!


Ingredients:

Fresh Polish Kielbasa Sausages

2 Green Peppers, sliced thin

2 Onions, sliced thin

2 tablespoons Olive Oil

2-3 tablespoons minced Garlic

Salt & Pepper


Slice the Green Peppers and Onions into thin strips. Place it a foil pan. Add the Olive Oil and Garlic, then season with Salt & Pepper. Mix together to coat all the vegetables. Set aside.


Heat up your smoker to run between 200-225 degrees. I used Apple and a small amount of Hickory. Place the Sausages in the smoker along with the foil pan of vegetables. Smoke for 2-3 hours until the internal temperature reaches 163-165 degrees. Enjoy!



Watch my video below where I show you how to make this recipe step by step.




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