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Green Bay Kielbasa
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Provided By:
Tailgating America

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    • Ingredients

    Serves:

    Directions

    Now traditionally, I've always used my uncle's concoction of a sauce for the Green Bay. This dates back to college, where this delight of a sandwich was created at 5am one summer morning when a friend of mine and I returned from a night out in Buffalo. Originally, we fried this sucker up on a range stove and iron skillet- it tasted fantastic, and since then it's moved to the BBQ.

    Stoke up the grill; old fashioned briquettes are favored as we're purists here. Take the Kielbasa link- split the horse shoe in half so you have two lengths. take the links and split them up the middle- wing out length, but keep it together so it could fold.

    After a couple of minutes on the grill, place the white American slices in the folds of the kielbasa. let them melt a little.. add the special sauce on top.

    Cook the sausages a bit, let them brown and the cheese melt. baste the links with some more sauce.

    Split open the French bread. you may add some sauce so the sausage sits on a bed of it.

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