Favorite
SERVES
4
SERVES
4
Chef Michael Symon
95% love this shopStar Shipper
Spicy Kielbasa Kit - 8 Pack
$109.95
Free Shipping
Quantity:
OR
Gift this product instantly or schedule for later using just an email address.
Ships Nationwide in U.S.Not eligible for shipping to Canada
This pack contains Chef Michael Symon’s signature hand-crafted spicy pork kielbasa, along with sauerkraut, mustard and buns!
Chef Michael Symon is one of Cleveland’s most celebrated chefs and restaurateurs, crafting boldly flavored, deeply satisfying dishes that not only reflect his heritage but the city he was raised in. He has been a food TV fixture since winning the first season of "The Next Iron Chef’’ in 2008, and he currently hosts Food Network’s “Burgers, Brew, & ’Que.” In 2009, Michael earned The James Beard Award for Best Chef: Great Lakes."
This package serves 4 people and includes
- 8 Spicy Kielbasa (2 lbs. Total)
- Kielbasas arrive in 1 lb. packs (4 links per pack)
- 8 Buns
- Cleveland Kraut (1 lb.)
- POP Mustard (6 oz.)
- Choose to add more!
- Items ship frozen with ice packs, may thaw during transit.
- Mustard arrives ready to enjoy!
- Upon arrival, store Kielbasa in the refrigerator for up to 1 month or in the freezer for up to 1 year.
- Upon arrival, store Kraut in the refrigerator up until the “best by” date.
- Upon arrival, store buns on the counter for up to 3 days, or, in the freezer for up to 2 months. Refrigeration is not recommended.
- Once opened, Kielbasa should be wrapped in plastic and stored in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
To Serve
Grill
- Defrost Kielbasa in the refrigerator overnight.
- Setup grill for indirect cooking (1 side high heat, the other side medium to low heat).
- Place Kielbasa on the hot side of the grill and sear, rotating often, until crispy and well colored.
- Move Kielbasa to the cool side of the grill and allow them to heat through
- Wrap buns in foil and place on the cool side of the grill to warm through as Kielbasa finishes cooking.
- Remove from grill.
- Serve with mustard and kraut and enjoy!
Sauté
- Defrost Kielbasa and heat large sauté pan over medium high heat.
- Add neutral oil and when just starting to smoke, carefully add Kielbasa.
- Sear Kielbasa until all sides are nicely browned and crispy.
- Lower the heat to medium and allow the Kielbasa to heat through, rotating often.
- Preheat oven to 350° F, wrap buns in foil, and place in oven to warm through while Kielbasa cooks.
- Remove from pan.
- Serve with mustard and kraut and enjoy!
Roast
- Defrost Kielbasa in the refrigerator overnight.
- Preheat oven to 350°F.
- Place Kielbasa on a sheet tray lined with foil or parchment paper and roast in the oven until warmed through (approx. 15 minutes).
- Wrap buns in foil and place in oven to warm through alongside other items for 8-10 minutes.
- Remove from oven.
- Serve with mustard and kraut and enjoy!