½ cup thinly sliced yellow onion
1 bottle (12 ounces) domestic beer (e.g. Budweiser, MGD 64, Coors Light)
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.
Terri EdmundsCopyright © 2013 Paddock Publications, Inc. All rights reserved.