How to Cook Kielbasa on the Grill

by Tom Ross

Kielbasa is the common name for a variety of Polish sausages that are prepared cooked, uncooked or smoked. Made from chopped pork encased in a natural casing, fresh kielbasa is formed into a continuous rope, links or thin stick sausages. Seasoned with an array of different herbs and spices, it is delicious when grilled.

Divide the grill down the middle and add charcoal or charcoal briquettes to one side according to the instructions on the charcoal bag. This side provides direct heat and the other side, without charcoal, provides indirect heat.

Light the grill, and heat until a gray ash forms on top of the charcoal. Place a heavy-duty skillet, preferably cast iron, above the direct heat. Close the lid and heat the skillet until hot.

Wash the green peppers, remove the stem, and cut the peppers in half. Remove the membrane from each half and cut into ½-inch rings.

Slice the stems off the onion and remove the outer skin. Cut the onion into ½-inch slices.

Add enough olive oil to lightly coat the bottom of the skillet. Spread the kielbasa one layer deep in the olive oil and char on each side. Cook until the internal temperature reaches at least 160 degrees Fahrenheit.

Remove the kielbasa from the skillet with a pair of tongs and place on the side of the grill with indirect heat.

Melt 2 tablespoons of butter in the bottom of the skillet, separate the onion slices into rings and place them and the pepper rings in the skillet.

Stir the the mixture frequently over medium heat and saute it until the onions and peppers are tender and a bit limp.

Place the kielbasa on a bun or plate, cover with the sauteed onions and peppers, and enjoy.

Items you will need

  • Charcoal
  • Heavy-duty skillet
  • Green bell peppers, 3
  • Onion, 1 large
  • Knife
  • Olive oil
  • Stem thermometer
  • Tongs
  • Butter


  • Do not pierce the kielbasa with a fork when handling it; instead, use tongs. Piercing lets the natural juices escape, hurting flavor and texture.
  • Serve the kielbasa, peppers and onions on hoagie buns or as an entrĂ©e.
  • Do not overcook the peppers and onions.
  • Cover the skillet while cooking the peppers and onions when you want to cook them faster or more completely. You can add some garlic to them too.


  • Avoid cross-contamination by adhering strictly to food safety guidelines when handling the uncooked sausage. Wash your hands after handling the raw meat. Use different utensils for raw and cooked meat. Do not put cooked meat on a dish or platter that had raw meat on it.

About the Author

Freelance writing since 2009, Tom Ross has over 30 years of corporate management and hands-on experience in the supermarket industry. Ross was featured on the cover of "Instore Buyer" magazine and his articles have appeared on various websites.

Photo Credits

  • Michael Blann/Photodisc/Getty Images