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Cincinnati Bengals: Grilled Kielbasa with onions and poblano

Grilled Kielbasa with Onions and Poblano

 By Chef Jeffrey Nimer 

Yield: 12 sandwiches


2 large onions cut into 1/2-inch slices

6 Poblano chiles or green bell peppers, seeded, cut into 1/2-inch strips

4 tablespoons extra-virgin olive oil

Kosher salt, freshly ground pepper

12ea. Spicy kielbasa sausages, cut and halved lengthwise

Mustard, sauerkraut and crusty bread

Methods of Preparation:

Toss onion and chiles with oil in a large bowl and set aside. In a large sauté Pan, over high heat, add the peppers and onions and begin to slowly sweat. Once you have reached the desired tenderness, turn heat down and slowly caramelize. When done, set aside and let chill, be sure to season with salt and pepper. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Season the kielbasa; add a bit of oil and grill until nice crisp and juicy. When done, place into a nice soft or crusty piece of bun and top with the peppers and onions. Serve with mustard, sauerkraut. Enjoy with a cold Beer!!

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