Smoked Kielbasa (Smoked Polish Sausage)

Sliced smoked kielbasa on a silver baking sheet.

Smoked Kielbasa (Smoked Polish Sausage)

Smoked Kielbasa, also known as Smoked Polish Sausage, is a great appetizer or dinner idea. Smoking kielbasa sausage requires only 1 ingredient and as little as 1 hour to make. You do not have to be a Pitmaster to grill up a mean smoked sausage.

Course Appetizer, Dinner, Lunch

Cuisine American

Keyword Italian Sausage Recipes, Smoked Recipes

Prep Time 10

Cook Time 1

Total Time 1 10

Servings link

Calories 3kcal

Author Darcey Olson

Cost $5

Equipment

Smoker

Ingredients

1 kielbasa link *Note 1

Instructions

PELLET/ELECTRIC SMOKER - Set the grill to 225°F. Place the kielbasa on the grill grate and smoke for 1-2 hours until the internal temperature reaches 160°F – 165°F. Remove from the heat and serve.
WOOD/CHARCOAL GRILL - Heat the grill to 225°F, using an in-direct heat set-up. Aim to keep the temperature between 225°F – 250°F. Place the kielbasa on the indirect heat side of the grill grate and smoke for 1-2 hours until the internal temperature reaches 160°F – 165°F. Remove from the heat and serve.

Notes

Note 1 – Use any quantity you want as long as it fits on your grill.

Nutritional information is estimated – it varies depending on the brand.

Nutrition