Kielbasa is a flavorful and juicy Polish sausage that is perfect for smoking. This recipe enhances the rich, savory taste of the sausage by adding a layer of smoky goodness, making it ideal for outdoor barbecues or cozy home-cooked meals. It has been one of the favorites in my house for years!
Smoked Kielbasa
Equipment
- 1 Smoker electric, charcoal, or gas
- 1 Wood chips (hickory, apple, or cherry recommended)
- 1 Meat thermometer
- 1 Tongs
- 1 Sharp knife (for slicing)
Ingredients
- 1 lb (450g) kielbasa sausage (pre-cooked or uncooked)
- 2 tbsp olive oil (optional, for extra browning)
- 1 cup Mustard or barbecue sauce (optional, for serving)
- 1 cup sauerkraut (optional, for serving)
- Wood chips (soaked in water for 30 minutes)
Instructions
- Preheat the Smoker:Set your smoker to 225°F (110°C). If you're using wood chips, soak them in water for at least 30 minutes beforehand to enhance the smoky flavor.
- Prepare the Kielbasa:For a slightly crispier skin, lightly brush the kielbasa with olive oil. This will help it brown nicely during smoking.
- Smoke the Kielbasa:Place the kielbasa directly on the smoker grates or in a smoker-safe pan. Add the soaked wood chips to the smoker, close the lid, and smoke the kielbasa for 1.5 to 2 hours. The internal temperature should reach 160°F (71°C) for pre-cooked sausages and 165°F (74°C) for uncooked.Tip: If you want a crispier exterior, raise the smoker temperature to 300°F for the last 20 minutes of smoking.
- Monitor Temperature:After about 90 minutes, use a meat thermometer to check the internal temperature to ensure the kielbasa is smoked perfectly.
- Rest and Serve:Once the sausage reaches the desired temperature, remove it from the smoker and let it rest for 5 minutes before slicing. Serve with mustard, sauerkraut, or your favorite barbecue sides.Tip: Slice the smoked kielbasa thinly and use it in sandwiches, soups, or casseroles for added flavor.
Video
Notes
- Wood Chip Choice: Hickory gives a robust, bacon-like flavor, while apple or cherry wood adds a slightly sweeter, fruitier smoke. Try a combination for a unique flavor.
- Serving Suggestions: Kielbasa pairs wonderfully with mustard, horseradish, or a tangy barbecue sauce. It’s also delicious with grilled onions, potatoes, or sauerkraut.
- Reheating: Smoked kielbasa can be reheated on the grill or in a skillet for a quick meal, or you can enjoy it cold in sandwiches.
Try this one: Smoked Meatloaf Recipe – Tips for Maximum Flavor
Nutritional Information (per serving):
| Nutrient | Amount per Serving |
| Calories | 320 kcal |
| Carbohydrates | 2g |
| Protein | 13g |
| Fat | 28g |
Storing Leftovers
If you somehow manage not to devour all the smoked kielbasa in one sitting (I’ve been guilty of that), don’t worry – leftovers store beautifully. Wrap the sausage tightly in foil or store it in an airtight container in the fridge. It’ll keep for up to 4 days. To reheat, you can throw it back on the grill or slice it up and heat it in a skillet.
You may also like: Smoked Turkey Breast Recipe – Juicy and Tender
In Summary
Smoking kielbasa brings out flavors you simply can’t achieve through any other cooking method. Not to mention that the process itself is surprisingly simple, yet the results are always impressive. Wait no more, try this recipe as soon as possible!
I am Gert De Wall, I am behind “KellyToups.com,” my cooking blog that has garnered a following thanks to its delicious recipes, insightful food tips, and engaging storytelling.
My passion for culinary arts and knack for making complex dishes accessible to home cooks have allowed me to carve out a niche in the crowded world of food blogging.
Outside the kitchen, I love exploring local farmers’ markets, experimenting with new ingredients, and traveling to discover regional cuisines.
