TWIN EAGLES PARTNER CHEF JAMIE GWEN’S ROSEMARY-SMOKED, HONEY BALSAMIC-GLAZED KIELBASA
Smoked sausage evokes an incredible flavor and makes the perfect starter right off the grill, just cut it into bite-sized pieces and set out with toothpicks. Twin Eagles Partner Chef Jamie Gwen adds complex flavor by cooking the sausage with smoking rosemary springs and a simple honey-balsamic glaze to add a sweet yet tart finish. Try out the recipe below.
1 pound kielbasa
1 bunch fresh rosemary sprigs
1/2 cup honey
1/3 cup balsamic vinegar
Salt and freshly ground pepper
Preheat your Twin Eagles grill to high heat.
In a small mixing bowl, combine the honey and balsamic vinegar and stir well to combine. Season the glaze with salt and a generous amount of freshly ground pepper. Set aside.
Once the grill is hot, spread the rosemary sprigs in an even layer on the grill grate and place the kielbasa on top. Grill until the kielbasa begins to blister, turning often, as the rosemary smokes.
Move the kielbasa to another grill grate and brush with the honey/balsamic glaze. Grill for about 2 minutes, turning the kielbasa often while glazing with the sauce.
Cut the kielbasa into bite-sized pieces and serve with extra glaze, for dipping.
Serves 4 to 6