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1 August 2018

A recipe for flavorful kielbasa (Polish sausage) grilled to perfection then topped with spicy brown mustard and a homemade sweet pickled cabbage.

Yep. These ROCKED. I found myself strolling through the grocery store the other day, just sort of perusing as I’m known to do, much to Patty’s chagrin (because when she’s in the grocery store, she wants in and out FAST), and I came across this wonderful looking package of kielbasa.

SCORE!

I hadn’t grilled up kielbasa in quite a long time and realized, hey, that’s a darned shame because I’ve always loved it! What’s my problem?

As food often does, the kielbasa spoke to me, crying out, imploring me, “Mike! Put us in your cart!” And so I did, and so here we are, enjoying a brand new recipe that is crazy good because, hey, it’s got a bit of a kick to it and uses some pretty awesome ingredients.

YEAH!

We’re talking Grilled Kielbasa with Sweet Pickled Cabbage and Spicy Brown Mustard.

Grilled Kielbasa Served on Buns with Sweet Pickled Cabbage and Spicy Brown Mustard

What is Kielbasa?

The word “kielbasa” is the Polish word for “sausage”, and it comes in many varieties, including pork, beef, turkey, lamb, chicken or veal. It can be fresh or smoked, and like many foods, varies from region to region.

The variety I found was a fresh pork sausage, and it was just begging for the grill. But I didn’t want to serve the kielbasa alone! Those babies needed some toppings!

I’m all about the toppings in the Chili Pepper Madness household.

I was tempted to go with sauerkraut for this recipe, which would be enjoyable, but everyone serves their Polish sausage with sauerkraut and I wanted something different.

I opted instead for something with more of a crunch factor – homemade sweet pickled cabbage. You’ll need to make it a day ahead, so prepare accordingly. It brings a nice contrast to the earthy, slightly spice brown mustard.

How to Make Grilled Kielbasa with Sweet Pickled Cabbage and Spicy Brown Mustard – The Recipe Method

First, make the sweet pickled cabbage a day ahead by adding the vinegar, water, salt and sugar to a small pot. Bring it to a quick bowl, then pour the mixture over the shredded cabbage. Cool it slightly and store in an airtight container in the fridge overnight.

The next day, heat one side of your grill to medium-high heat and the other to low for indirect cooking. Lightly oil the grates.

Set the sausages on the cooler side of the grill and let them cook about 20 minutes, turning occasionally, until they are mostly cooked through.

Set them onto the hot side of the grill and cook them another 4-5 minutes per side, until they are nicely browned. The internal temperature should be 150 degrees F.

Serve the sausage on toasted buns and top with pickled cabbage, diced chiles and your favorite spicy brown mustard.

That’s it, my friends! Easy enough! I hope you enjoy your grilled kielbasa!

Here are Some Homemade Mustard Recipe to Consider for This Recipe

Check Out Some of My Other Popular Grilled Sausage Recipes

Try Some of My Other Popular Grilling Recipes

Grilled Kielbasa Served on Buns with Sweet Pickled Cabbage and Spicy Brown Mustard

If you make this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! — Mike H.

5 from 1 vote
Grilled Kielbasa with Sweet Pickled Cabbage and Spicy Brown Mustard - Recipe
Grilled Kielbasa with Sweet Pickled Cabbage and Spicy Brown Mustard - Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A recipe for flavorful kielbasa (Polish sausage) grilled to perfection then topped with spicy brown mustard and a homemade sweet pickled cabbage.

Course: Main Course
Cuisine: American
Keyword: grilling, Polish, sausage
Servings: 6
Calories: 499 kcal
Ingredients
  • 6 uncooked Polish sausages
FOR THE SWEET PICKLED CABBAGE
  • 1 cup finely shredded green cabbage
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon water
  • 1 teaspoon sugar
  • salt to taste (I used about a teaspoon)
FOR SERVING
  • Diced chiles – I used diced manzano pepper
  • Spicy brown mustard
Instructions
  1. First, make the sweet pickled cabbage a day ahead by addig the vinegar, water, salt and sugar to a small pot. Bring to a quick bowl, then pour over the shredded cabbage. Cool slightly and store in an airtight container in the fridge overnight.
  2. The next day, heat one side of your grill to medium-high heat and the other to low for indirect cooking. Lightly oil the grates.
  3. Set the sausages on the cooler side of the grill and let cook about 20 minutes, turning occasionally, until they are mostly cooked through.
  4. Set them onto the hot side of the grill and cook them another 4-5 minutes per side, until they are nicely browned. The internal temperature should be 150 degrees F.
  5. Serve the sausage on toasted buns and top with pickled cabbage, diced chilies and spicy brown mustard.

Recipe Notes

Heat Factor: Mild-Medium, though you can really spice things up with a spicy homemade mustard and extra spicy peppers.

Cooking time does not include refrigeration time for the pickled cabbage.

Nutrition Facts
Grilled Kielbasa with Sweet Pickled Cabbage and Spicy Brown Mustard - Recipe
Amount Per Serving
Calories 499 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 15g 75%
Cholesterol 105mg 35%
Sodium 1714mg 71%
Potassium 378mg 11%
Total Carbohydrates 3g 1%
Sugars 1g
Protein 21g 42%
Vitamin A 0.2%
Vitamin C 7%
Calcium 2.3%
Iron 12.4%
* Percent Daily Values are based on a 2000 calorie diet.
Grilled Kielbasa with Sweet Pickled Cabbage and Spicy Brown Mustard - A recipe for flavorful kielbasa (Polish sausage) grilled to perfection then topped with spicy brown mustard and a homemade sweet pickled cabbage. #Kielbasa #Polish #Sausage #Grilling #Spicy

2 comments

  1. Mike: This sounded really good, and I have made it. With equal amounts of salt and sugar, little water, this is not sweet, in fact it’s pretty vinegary and salty. Are you sure that the amounts given in the recipe are correct? 1 tsp salt and 1 tsp sugar? I really should have known to cut the salt, but I have tried it as written, and it’s almost inedible.

    I did like your jalapeño cream.

    1. Michael Hultquist - Chili Pepper Madness

      Kathy, I didn’t have any such issues with it, but I’ve adjusted the recipe to indicate “salt to taste”. Thanks for commenting.

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