I'm out of homemade kielbasa, and didn't have time to make a whole batch and smoke it in time for supper, so what to do?
Make smoked Kielbasa burgers! You can do this with ANY sausage recipe.
I mixed up 2 1/2 lbs of Kielbasa, turned 1 lb of that into Andouille and pressed them into patties.
Onto the MAK at 225° to cook low & slow & catch lots of smoke until they reach an internal temp of 160°.
Done. Oh baby do these smell good!
Served with some mustard potato salad. I topped mine with some kraut & spicy mustard.
YUM!