Grilling CAN be really healthy. Skinless, marinated chicken with a fresh vegetable salad, for example. We had that last week. It was good. And good for us!
But this is likely not the best meal to make if you are counting calories. Why? It’s chock full of meat. And, yes, the proper way to say it is KEEL-BAAS-AHHH.
I come from a VERY Polish family. I’ve been eating kielbasa, like, all my life. It’s the best sausage around. Over the years, I’ve had it prepared many different ways. My favorite is in the Crock Pot. A close second is on the grill.
First things first. Unless you have a bangin’ grocery store (and I mean better than Wegmans) you are not going to find fresh, uncooked kielbasa. You need to seek it out at a butcher. They are pretty much the only people who have it fresh anymore. Even then, where my family gets it in Kalamazoo, Mich., it’s only prepared at Christmas and Easter.
If you’re planning to cook some fresh kielbasa, there are a couple of things you have to know. It’s not just a matter of tossing links on a grill, after all.
I am using links. The other style I have gotten fresh kielbasa in before is one large coil. Both are good for grilling, but if you have the coil, it is important to try and not break it up. Don’t cut it or slice it. Handle it as a coil the entire time. This keeps all the wonderful flavors inside and not going to waste on top of your hot coals.
Next point: FRESH KIELBASA NEEDS TO BE BOILED FIRST! Once it’s defrosted, you need to boil the sausage in a deep frying pan or pot for about 15 minutes. I’m not exactly sure why. You just need to do it. Trust.
NOW you can throw them on the grill. For kielbasa, you want a direct fire and you will be cooking over high heat. If your kielbasa came in a coil, use a pair of thongs to maneuver it around.
Really, the kielbasa is already cooked after the boiling. Grilling just gives the links some smoky flavor, a nice color and an unbelievable snap when you bite into them. Feaston suggests serving this with with sauer kraut, spicy mustard and some red skin potato salad.
And what the hell — maybe even a beer!