Spicy Kielbasa Dog with Stout Onions

  4.8 – 4 reviews  • Sausage Recipes
Level: Easy
Total: 25 min
Active: 25 min
Yield: 3 servings

Ingredients

  1. 1 tablespoon butter
  2. 1/2 cup stout beer
  3. 1 Spanish onion, very thinly sliced
  4. Kosher salt and freshly cracked black pepper
  5. 1 tablespoon canola oil
  6. 1 pound Polish kielbasa sausage link, cut into thirds
  7. 3 baguette portions (the length of the links), split through the center but not through the bottom
  8. 1/4 cup spicy whole-grain mustard
  9. 1/4 cup pickled sweet picante peppers, such as Peppadews
  10. 1 cup watercress

Instructions

  1. In a medium saucepan, heat the butter over medium heat until melted. Add the beer and onions and cook, stirring often and reducing the heat to low as the onions start to brown, until the onions are caramelized and all of the liquid has reduced to allow the sugars to brown, 5 to 7 minutes. Season with salt and pepper and set aside.
  2. In a large saute pan, heat the canola oil over medium heat. Split the links through the center just to open them up so they lay flat. Sear the links on the cut side until brown, about 5 minutes, then remove them from the pan. In the same pan, toast the buns again on the cut side until brown, a few minutes.
  3. Spread the mustard onto the buns, then add the links. Top with the pickled peppers and caramelized onions. Finish with a small handful of watercress and serve.

Nutrition Facts

Serving Size 1 of 3 servings
Calories 1379
Total Fat 54 g
Saturated Fat 16 g
Carbohydrates 165 g
Dietary Fiber 9 g
Sugar 18 g
Protein 57 g
Cholesterol 116 mg
Sodium 3163 mg

Reviews

Mark Thompson
What a delicious lunch. The flavors are delicious and the prep is so easy. We loved it!

Cynthia Mitchell
All I can say is wow, wow and more wow. Just made this recipe for dinner. Absolutely delicious. So balanced.  The flavors of the ingredients go so well together. Couldn’t find paquanto peppers so used jarred cherry peppers.  So easy to make. A wonderful way to make polsa kielbasa gourmet!! I wish I could hire you Geoffrey as our personal chef.  Thank you for another great recipe. I was inspired after watching you make this on my favorite show the kitchen!! 🙂
Paula Clark
We loved this recipe! I only substituted arugula for the watercress because I had it on hand.

 

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