The recipe is simple but the actual charring of the links is critical to achieving the true experience.
Ingredients:
Smoked Polish Kielbasa
Grill the Kielbasa (on charcoal or propane) until charred on all sides. Remove from grill. If grilling at the game, transfer to dish. If not grilling at the game, wrap in aluminum foil and leave in warming oven until leaving for game.
Cut into pieces approximately 1 – 1-½ inches & stick with toothpicks. Serve alongside dipping mustard.
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