Kielbassa sausage and peppers

Steven Sedlmayr

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Jun 10, 2020
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Idaho Falls
If you have a Traeger that can get to 450-500 degrees, here is a recipe that I love.

I sous vide Kielbasa first, but you can also boil it, or slow cook it.
Another way is to cook the potatoes and sausage in a slow Cooker or an Instant Pot pressure cooker.
If not doing the steps above, Heat the grill so you can cook your Kielbasa sausage, and cook some small red potatoes with them. About 300 degrees is good.
The potatoes are done when they reach about 202F inside. The sausage is done when it hits 150 inside.
Take off the potatoes and sausage from direct heat (Maybe wrap them in aluminum foil or put in a pan with some water, wine, beer, etc).
Put a cast-iron skillet on the grill and heat to 450-500 F.
Cut green onions into strips and put them into the skillet. Wait until they soften, then put in an onion sliced into strips and cook until they turn translucent.
Put sausage around the pan and just sear enough to get some nice grill marks.
Cut sausage into slices about 1 inch thick. Put in with green bell peppers and onions, and then add bbq sauce. I use Stubbs BBQ sauce most of time. Put in small red potatoes and turn down the heat and let simmer for 15 to 30 minutes.

You can also do this with Italian sausage, and substitute the Stubbs for and Italian sauce.