½ cup thinly sliced yellow onion
1 bottle (12 ounces) domestic beer (e.g. Budweiser, MGD 64, Coors Light)
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1 cup ketchup
1 tablespoon Worcestershire sauce
½ cup canned mandarin oranges in light syrup (drained, reserve liquid)
¼ teaspoon Vulcan's Fire Salt
2 pounds Ashland Sausage Co. Polish sausage
6 ciabatta rolls
Fresh baby spinach leaves
4 tablespoons olive oil
Pinch pizza seasoning
½ cup mayonnaise
½ cup sour cream
¼ cup chopped fresh dill
Pinch Vulcan's Fire Salt
To make dill aioli: Combine mayo, sour cream, dill and Vulcan's Fire Salt in a small bowl; refrigerate until ready to use.
For the sandwich: Heat grill to 300 degrees.
In a large saucepan, add onions, beer, ketchup, Worcestershire sauce, mandarin oranges and Vulcan's Fire Salt; stir well to combine.
Slice kielbasa lengthwise and cut into 5 inch links. Add to sauce and bring to a simmer and cook 20 minutes. Remove kielbasa from sauce and grill over medium heat 2 minutes on each side. Add back to saucepan and remove from heat and cover.
Slice ciabatta bread rolls and brush insides with olive oil to lightly coat. Grill rolls 1 to 2 minutes over low or indirect heat until lightly golden.
To assemble: Spread dill aioli on bottom roll. Add several leaves of baby spinach then a kielbasa link with a small spoonful of the sauce to lightly coat. Top with other half of the ciabatta roll and sprinkle with pizza seasoning.
Serve with Touchdown Popcorn and Watermelon Field Goal Bites.