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.
Kielbasa is a Polish specialty and a staple. There are dozens of varieties, both smoked and fresh, that can include pork, beef, turkey, lamb, chicken, veal or combinations of the above.
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.
Kielbasa Sliders
Hillshire Polish Kielbasa
Slider buns
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.