Sliders are all the rage these days at restaurants and catered events. Basically, sliders are mini-burgers. They’re smaller and you have to eat more to fill up, but they make good “finger food” at parties and get-togethers. The smaller, slider buns are readily available at all grocery stores.
But sliders don’t have to be burgers. I had a salmon slider recently that was excellent and vegetarians can do bean and vegetable combinations for their vegan sliders.
Here’s another idea. Kielbasa Sliders.
Hillshire – the Polish Kielbasa variety – makes my favorite Kielbasa. I don’t quite know exactly what’s in it and I don’t care. It’s good. Funny, but when you do a Low Country Boil or Frogmore Stew with shrimp and Kielbasa, people go more for the Kielbasa when it comes to seconds. It’s a tasty meat and it makes ideal sliders.
Here’s how I do it.
Take a whole Kielbasa sausage and cut it into two-inch links, then slice those almost in half and spread open. Toss the split links on the grill over low heat and cook until done. Add a slice of sharp cheddar if you wish and serve on slider buns. For a garnish, use sauerkraut, spicy mustard, grilled onions and peppers.
Kielbasa Sliders make great appetizers or as part of the main course at cookouts. Try them. Good stuff.
Hillshire Polish Kielbasa
Optional: Cheddar cheese, sauerkraut, onions, sweet peppers and spicy mustard
Grill the split links about 10 minutes over low heat, until brown, add cheese if desired.