About
This simple lunch can be enjoyed by kids and adults! These Chicago-inspired “dogs” are a healthier version of hot dogs, and the kielbasa is a fabulous way to have a high-fat meal with your protein. Ignore the Chicago rule of “no ketchup”; a squirt of ketchup or another favorite condiment works great here!
Ingredients
- 6 ounce kielbasa
- 1 ounce baby dill pickles by milwaukee's
- 1 ounce tomato
- 2 peppers sport peppers by vienna
- ⅛ teaspoon celery salt
Instructions
- Slice 6 oz of kielbasa into 2, 3-oz links. Then, slice each one halfway through longways, leaving the kielbasa still attached at the bottom so you can open them up and grill the insides without completely splitting the kielbasa into half.
- Heat a non-stick pan over medium-high heat. Place the kielbasa in the hot pan, open faced and down so the inside can grill. Cook for about 4 minutes, or until you have a nice char on your sausages. Transfer the kielbasa to the side to cool when done.
- Prepare 2 small gherkins by slicing them in half longways. Slice your tomato into about 4 pieces, and have 2 long sport peppers ready to go.
- Arrange the pickles, tomatoes, and peppers evenly inside both grilled kielbasa sausages. Sprinkle a small pinch of celery salt over each as well. Add any additional garnishes you may enjoy here!
Nutrition Facts
- Servings: 2
- Calories: 266.3kcal/1114.2kJ (per serving)
- Fat: 23.6g (per serving)
- Carbs: 3.8g (per serving)
- Protein: 9.6g (per serving)
