Smoked Kielbasa
In Cleveland's Polish neighborhoods, BBQ means kielbasa. This Cleveland-style smoked sausage pays homage to Ohio's rich Eastern European heritage. Coiled on the smoker until the casing snaps and the inside is juicy, it's served with horseradish, sauerkraut, and a cold local lager.
Equipment Needed
Instructions
Source quality kielbasa: Find fresh (unsmoked) kielbasa from a Polish butcher or deli - Cleveland's Slavic Village or Tremont neighborhoods are great sources. Look for coiled sausage with natural casings.
Prep the kielbasa: Keep the sausage coiled - don't separate into links. Poke small holes every few inches with a toothpick to prevent bursting. Brush lightly with oil.
Make the beer baste: Combine beer, melted butter, brown mustard, and caraway seeds in a bowl. Whisk together. Set aside for basting.
Set up the smoker: Preheat your smoker to 225-250°F. Add apple or cherry wood chips - these lighter woods complement pork without overwhelming the garlic and spices.
Smoke the kielbasa: Place the coiled kielbasa on the smoker grate. Smoke for 2-2.5 hours, maintaining temperature. The casing should turn deep mahogany.
Baste with beer: Every 30 minutes, brush the kielbasa with the beer baste. This adds flavor and keeps the casing from drying out.
Check for doneness: Kielbasa is done when internal temperature reaches 165°F. The casing should be tight and glossy, and should "snap" when you press it.
Optional char finish: For extra flavor, finish the kielbasa over direct high heat for 2-3 minutes per side to get charred grill marks.
Rest and slice: Let the kielbasa rest for 5 minutes. Slice into 1-inch rounds on the bias for the most attractive presentation.
Serve Cleveland style: Arrange sliced kielbasa on a platter with warmed sauerkraut, horseradish, spicy mustard, rye bread, and pickles. Serve with ice-cold Ohio craft lager.
💡 Pro Tips & Variations
- Fresh vs. smoked: Start with fresh (unsmoked) kielbasa for this recipe. Already-smoked kielbasa won't absorb additional smoke flavor.
- Polish butcher advantage: Cleveland has excellent Polish delis. Their homemade kielbasa is far superior to supermarket brands.
- Keep it coiled: Smoking the sausage in a coil helps it cook evenly and makes for impressive presentation.
- Sauerkraut on the smoker: Put a pan of sauerkraut on the smoker alongside the kielbasa for the last hour - it absorbs smoky flavor.
- Stadium style: Cleveland Browns tailgaters serve smoked kielbasa on crusty rolls with Stadium Mustard - a local tradition.
- Leftover magic: Slice leftover kielbasa into soups, pierogies, or scrambled eggs for a hearty Cleveland breakfast.