Grilled Kielbasa & Caramelized Onion on Rye
Charred kielbasa, sweet-sharp caramelized red onions, and spicy pickled peppers piled on toasted rye with grainy mustard. Ready in 20 minutes, looks like a deli counter masterpiece.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb kielbasa sausage
- 1 medium, sliced red onion
- 1 whole fresh hot pepper (jalapeño or Fresno)
- 3 whole garlic cloves
- 4 slices rye bread
- 3 tbsp grainy mustard (Dijon or whole-grain)
- 2 tbsp white vinegar
- 2 tbsp olive oil
Instructions
- 1
Score the kielbasa skin in a crosshatch pattern with a knife. Slice red onion thin and seed the hot pepper.
- 2
Heat olive oil in a large skillet over medium-high. Add kielbasa and sear 4 minutes, turning to char all sides.
- 3
Push kielbasa to the side. Add onion and whole garlic cloves; sauté 5 minutes until onion softens and edges blacken.
- 4
Scatter the hot pepper slices into the pan. Deglaze with white vinegar; toss everything to coat, ~1 minute.
- 5
Toast rye bread in the skillet, 30 seconds per side until edges crisp. Spread mustard on each slice.
- 6
Divide kielbasa between two sandwiches; top with caramelized onion, pepper, and roasted garlic. Serve immediately.
Tools you’ll need
- 12-inch cast iron skillet or heavy sauté pan
- sharp chef's knife
- tongs
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