Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grilled Kielbasa with Potato-Apple Salad
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- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 525
- Total Fat
- 27 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 61 milligrams
- Sodium
- 1266 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 4 grams
- Sugar
- 16 grams
- Protein
- 17 grams
Smoky kielbasa is a cookout favorite, and here it gets brushed with a simple brown sugar glaze that caramelizes on the grill. The glazed sausage is paired with a tangy warm potato salad, where the potatoes soak up the dressing before being tossed with diced apples for a fresh, crunchy bite.
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 525
- Total Fat
- 27 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 61 milligrams
- Sodium
- 1266 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 4 grams
- Sugar
- 16 grams
- Protein
- 17 grams
Ingredients
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Directions
- Put the potatoes in a medium saucepan and cover with water by 2 inches; season with salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 8 minutes.
- Meanwhile, whisk 3 tablespoons vinegar, 2 teaspoons mustard, the shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Drizzle in the olive oil, whisking to combine. Drain the potatoes well, then add to the bowl with the vinaigrette, stirring to coat; let cool.
- Preheat a grill to medium-high. Mix the brown sugar and remaining 1 tablespoon mustard and 2 teaspoons vinegar in a small bowl until the glaze is smooth. Grill the kielbasa halves cut-side down until marked, 2 to 3 minutes, then flip and grill the other side, about 2 more minutes. Brush the glaze generously on the cut side, then flip and grill until caramelized and lightly charred, about 1 minute. Brush with more glaze, then flip and cook until charred, about 1 more minute.
- Stir the celery, apple and parsley into the potato salad; season with salt and pepper to taste. Cut the kielbasa into 8 pieces. Divide among plates; serve with the potato salad and mustard.
