With cookout season set to begin in May, Basia Piechoczek of Polish pop-up Beksa Lala shared her recipe for a grilled kielbasa roll. (Think a smokier, zestier grilled hot dog topped with sauerkraut and crispy onions.) It’s how Piechoczek serves kielbasa at the Beksa Lala pop-ups on weekends at Burle’s Bar on the Beltline, stressing that this recipe requires you to procure good Polish sausage. In other words, try to avoid purchasing kielbasa from the grocery store.
Kielbasa means “sausage” in Polish, with Poland recognizing more than a dozen varieties classified by ingredients, region, and preparation (dried, normal, or smoked). Grand Polish Bakery in Lawrenceville is Piechoczek’s go-to for kielbasa, including the Andy’s Deli grillowa kiełbasa she uses for this recipe.
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“Grand Polish Bakery carries all types of Chicago-based Andy’s Deli Kiełbasa. The owner drives to Chicago to pick it up himself,” Piechoczek said. “I suggest using the grill-style kiełbasa.”
While Buford Highway Farmers Market and Baltic Deli in Roswell occasionally sell Andy’s Deli Kielbasa, Grand Polish Bakery always carries the brand.
“Andy’s Deli makes the best sausages and deli meats that I can get my hands on in Atlanta. It’s as close to what kielbasa tastes like in Poland,” said Piechoczek.
Ingredients
- 4 Andy’s Deli Grill Kiełbasa links
- 4 Engleman’s challah buns or hoagie rolls
- 2 cups fresh sauerkraut
- Whole grain mustard
- French’s crispy onions
Directions
- Heat the grill to about 450 degrees.
- Score the kiełbasa, then place kielbasa on the grill for 5 minutes (over direct heat if you like some char and extra snap), then flip and grill for another 3 minutes.
- With 1 minute left on the grill for the kiełbasa, place buns over indirect heat to toast.
- Remove kielbasa and buns from the grill. Place kiełbasa in buns and top with sauerkraut, mustard, and crispy onions.