Smoked Kielbasa with Onions & Peppers
Polish sausage, bell peppers, onions, smoked until everything caramelizes. Simple, approachable, crowd-pleasing. The kind of smoker recipe people actually make on a weeknight. This can easily be done in the oven. Especially served with boiled pierogis? Come on, its perfect.
Ingredients
- 2 lbs kielbasa, whole links
- 2 onions, sliced
- 2 bell peppers, sliced
- 1 tbsp olive oil
- Foil pan or cast iron skillet
Instructions
- Smoke kielbasa at 225°F for 1–1.5 hours until heated through and slightly browned.
- In foil pan or skillet, sauté onions and peppers with oil.
- Place smoked kielbasa in pan, toss to coat with veggies.
- Return to smoker for 20–30 minutes more to meld flavors.
- Slice kielbasa and serve with rye bread or pierogi.