Best Fried Kielbasa Sandwich Recipes

Fried Kielbasa Sandwich image

Provided by Bone Man

Time 15m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 4

6 ounces kielbasa (pre-cooked, sliced)
2 tablespoons cooking oil
2 slices white bread (I like a good quality bread for this, something made with a heavy dough)
1 1/2 teaspoons spicy mustard, jalapeno-type

Steps:

In a small skillet, heat the oil over medium heat and lay in the kielbasa slices. Fry both sides until slightly browned, about 8-10 minutes.
Pat the fried meat with paper towels to eliminate excess grease and lay the slices out on the bread. Spread on the mustard and serve.

Nutrition Facts : Calories 1147.9, Fat 90.1, SaturatedFat 20.5, Cholesterol 112, Sodium 6028.4, Carbohydrate 50, Fiber 13.5, Sugar 8.1, Protein 40.9

Grilled Kielbasa Sandwich image

Provided by lazyme

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3/4-1 lb smoked kielbasa or 3/4-1 lb kosher salami
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish, bottled, drained
2 teaspoons white wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
1 small boston lettuce, torn into small pieces
4 crusty bread rolls, such as Portuguese, halved horizontally

Steps:

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Cut kielbasa crosswise into 4 long sections, then halve each section lengthwise. If using kosher salami, cut lengthwise into 8 (1/4-inch-thick) slices. Trim off skin if desired.
Whisk together oil, mustard, horseradish, vinegar, honey, salt, and pepper in a small bowl until emulsified. Toss lettuce with half of vinaigrette and reserve remainder.
Grill tops and bottoms of rolls on lightly oiled grill rack, covered only if using a gas grill, turning over once, about 2 minutes total, then transfer, cut sides up, to a platter. Brush cut sides of top halves with remaining vinaigrette and mound salad on bottom halves.
Grill sausage on lightly oiled grill rack, covered only if using a gas grill, turning over once, 3 to 4 minutes total, then arrange on top of lettuce (2 pieces per sandwich) and cover with top halves of rolls. Cut sandwiches in half crosswise.
Note:.
Sausage and rolls can be grilled in batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.