Smoked Kielbasa, also known as Smoked Polish Sausage, is a great appetizer or easy dinner recipe. 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 sausage link.
I’ve tested out various cook times and temperatures so you don’t have to! Just grab your favorite Polish kielbasa, fire up the grill and get to smoking!
Why You’ll Love This Smoked Kielbasa Recipe
This is the best way to cook kielbasa for several reasons, including:
Quick and Easy – this is one of the easiest smoked sausage recipes you can make. The grill does the work for you!
Inexpensive – This is a great appetizer as it’s cheap to make, transports easily and is crowd favorite.
Meal Planning – If you’re into meal planning and prepping, make some to incorporate into your weekday meals. Think Jambalaya and Smoked Mac and Cheese.
How To Serve
Throw these grilled kielbasas on a hotdog bun or coat in your favorite bbq sauce to finish these off. I always grab Sweet Baby Ray if not making my own.
To make into an appetizer, slice into 1/4″ rounds and serve with a side of ketchup, bbq sauce, horseradish sauce, dijon mustard of honey mustard sauce. Thanks to the bite from the natural casings and great flavor, kielbasa can be served in any manner you see fit.
Cooking Kielbasa Time and Temperature
As kielbasa comes pre-cooked it’s a matter of heating up and infusing the smoky flavor, unlike raw sausages which need to be cooked. Plan on it taking 1- 2 hours to smoke the sausage. The longer it stays in the smoker, the more smoky flavor there will be.
- At 225°F it will take approximately 1.5 – 2 hours to smoke.
- At 350°F it will take approximately 45-60 minutes to smoke.
Stick a digital thermometer in the end of the sausage link to check the temperature. For ideal temperature and texture, you want it to be around 160°F-165°F.
How To Cook Kielbasa
Here’s how to cook fresh kielbasa:
Pellet/Electric Smoker – Set the grill to 225°F. Place the kielbasas on the grill grate and smoke for 1-2 hours until the internal temperature reaches 160°F – 165°F.
Wood/Charcoal – Heat the grill to 225°F, using an in-direct heat set-up. 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. Aim to keep the temperature between 225°F – 250°F.
Gas Grill – Turn half the burners (on the same side of the grill) to medium-low while the other burners are off. Adjust as needed to get the heat to around 225°F. You’ll create smoke by using a smoker box to add chips/chunks.
Best Wood To Use
When making smoked kielbasa recipes I enjoy using pecan or apple wood. It can withstand a hearty does of smoked, so oak or hickory will also work.
Equipment
- Energy Source – Charcoal, wood or propane.
- Smoking Wood – Chunks, chips or pellets.
- Thermometer – Always use a thermometer. Our go-to digital thermometer is the Thermaworks Dot.
FAQ’S
What Is Kielbasa
Kielbasa is a type of Polish sausage known for its distinctive garlic flavor and smoky taste. It is commonly made from pork, though other meats like beef or turkey can also be used. The meat is cured before mixing with spices.
How Do You Store and Re-heat Kielbasa?
To store smoked kielbasa, place in an airtight container in the refrigerator for up to 4 days. Re-heat smoked kielbasa sausages on a grill or in a skillet on the stovetop over medium-high heat until warmed through.
Andouille Sausage
Yes- you can smoke andouille sausage the exact same way as called out below for smoky kielbasa. No changes to time or temperature are required. Our favorite brand is Aidells.
Leftover Ideas
If you have leftover kielbasa, consider throwing them in these recipes:
Side Dish Ideas
Here are a few side dish ideas, if making smoked kielbasa as a meal:
Calories: 3kcal
Cost: $5
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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.
Nutritional information is estimated – it varies depending on the brand.
Calories: 3kcal | Carbohydrates: 0.02g | Protein: 0.1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 2mg | Vitamin C: 0.01mg | Calcium: 0.1mg | Iron: 0.01mg
Darcey Olson
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