Grilled Kielbasa with Peppers and Onions

Grilled smoked sausage topped with stadium-style roasted red peppers and onions on a crusty French baguette

By: Barton Seaver, Celebrity Chef

Prep Time: 10 min
Cook Time: 18 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

4 heat and serve Polish sausage (kielbasa) links
4 baguettes (6 inch)

Roasted Peppers and Onions
1 jar (8 ounces) roasted sweet red peppers
2 tablespoons olive oil
3 cups sliced Spanish onions
1 tablespoon chopped, fresh parsley
½ teaspoon kosher salt

Allergens:

Gluten

Nutritional Information

Directions:

Roasted Peppers and Onions: Drain roasted sweet red peppers, reserving 2 tablespoons liquid. Cut peppers into ½-inch strips. Heat olive oil in large skillet on medium high heat. Add Spanish onions; stirring occasionally, cook 8 to 10 minutes or until onions are softened and golden in color. Stir in roasted red peppers and reserved liquid. Cook just until heated through. Stir in parsley.
Keep Roasted Peppers and Onions heated while grilling kielbasa.
Split each kielbasa link lengthwise. Grill over medium heat 2 to 3 minutes per side or until heated through.
Split each baguette lengthwise, leaving one side hinged. Place 1 kielbasa link, cut-side up, on heel of each baguette.
Top each kielbasa link with ½ cup Roasted Peppers and Onions (with liquid). Close sandwiches. Serve immediately.