Bbq Kielbasa Recipe

Make sauce

Combine 1 cup ketchup, 1 tbsp packed brown sugar, 1 tbsp honey, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dry mustard, 1 tsp hot sauce (optional), 2 tbsp water, 1 tsp salt and 1 tsp black pepper in a small saucepan. Whisk to combine.

Bring the sauce to a gentle simmer over medium-low heat, then reduce heat to low and simmer, uncovered, for 10 minutes, stirring occasionally, until slightly thickened. Taste and adjust sweetness, acidity or salt as needed. Keep warm off heat.

Slice onions

Peel and cut the 2 medium yellow onions in half, then slice into thin half-moons about 1/8–1/4 inch thick for even caramelization.

Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium heat until butter foams. Add sliced onions, 1 tsp salt and 1 tsp brown sugar, tossing to coat.

Cook the onions over medium to medium-low heat, stirring every 2–3 minutes. After about 12–18 minutes the onions will be deeply golden and soft; if they begin to stick, add a splash of water. Stir in 1 tsp balsamic vinegar (optional) for depth, then remove from heat and keep warm.

Prepare kielbasa

If whole, halve the kielbasa lengthwise or cut into 1–1.5 inch bite-sized chunks depending on presentation. For quicker grilling and more surface area for sauce, cut on the bias into 1/2–3/4 inch thick slices or 1–1.5 inch chunks.

Preheat a grill or grill pan over medium-high heat and lightly oil the grates (or heat a large skillet if not grilling). Toss kielbasa pieces with 1 tbs vegetable oil to prevent sticking.

Grill or sear kielbasa 2–3 minutes per side until browned and caramelized with internal temperature warmed through (about 145°F/63°C for smoked sausage). Remove to a plate.

In the same skillet (or a clean pan) melt 2 tbsp unsalted butter over medium heat. Add the grilled kielbasa back to the pan, pour in 3/4–1 cup of the prepared house sweet BBQ sauce (reserve extra for serving), and toss to coat. Cook, stirring, for 2–3 minutes so the sauce reduces slightly and glazes the sausage.

Add the caramelized onions to the pan with the kielbasa and toss gently to combine, warming the onions in the glaze for 1 minute. Stir in 1 tsp apple cider vinegar to brighten the flavors, then remove from heat.

Transfer to a serving platter or individual appetizer bowls. Sprinkle chopped fresh parsley over the top and serve with toothpicks or small skewers for easy picking. Offer remaining BBQ sauce on the side for dipping.