Kielbasa Sausage a la Fenway Park
Bob and I both liked the Kielbasa sausages sold outside of Fenway Park in Boston so much that I decided to try to recreate them at home.
This isn’t really a recipe. It’s all about the ingredients.
Start with a good quality Kielbasa sausage. I chose Hempler’s. It’s a local company based in Ferndale, Washington, which is near Bellingham. Their Kielbasa Smoked Sausage is a high quality product that contains no MSG. The Kielbasa is ¾ pound, so one sausage is enough for 3 generous servings.
Metropolitan Market makes their own hot dog buns at their bakery. They are much better than average!
For the peppers, I used Mama Lil’s Kick Butt Peppers.
I cooked some onions in a bit of oil over low heat until they were golden brown.
To put it all together, I turned all three burners on my gas grill to high. After 10 minutes, I turned 2 of the burners off. I put the kielbasa over the lit burner and cooked it for about 4 or 5 minutes on each side. Then I moved it to the unlit section of the grill to finish cooking using indirect heat. I let them cook for about 10 minutes more.
(If you don’t have a grill, just cook them on the stove, preferably in a cast iron pan.)
To serve, cut the Kielbasa into 3 pieces. Put a piece on each bun. Top with grilled onions, Mama Lil’s Peppers, and Dijon mustard.