Make this Smoked Kielbasa with Hot Honey Glaze with just 4 ingredients in 90 minutes right in your own backyard! Smoke some up for a yummy, sharable snack or warm addition to your charcuterie board.
Smoked Kielbasa with Hot Honey Glaze
I’ve been creating the most delicious and trusted BBQ recipes for more than a decade, so I say this next part with some authority. This Smoked Kielbasa with Hot Honey Glaze might have the biggest reward for the least work. Ever. With only 4 ingredients, your smoker, and about 90 minutes, you’ll bang out a spicy-sweet and savory kielbasa everyone will love so much you’ll wish you hadn’t shared it.
By scoring the kielbasa first, you ensure the smoke penetrates deep into the meat without bursting the casing. A slather of my Zesty Gold BBQ Sauce provides a binder for the sausage while adding a savory depth. A dusting of my Sweet Rub highlights the natural sweetness of the kielbasa while adding classic BBQ flavor. The whole thing gets a quick glaze with my Hot Honey BBQ Sauce in the final few minutes to add some beautiful caramelization.
Whether you’re looking for something warm and uniquely delicious for your BBQ charcuterie board or just a quick snack that disappears even quicker, this Smoked Kielbasa with Hot Honey Glaze is calling your name.
Ingredients for Smoked Kielbasa
A lot of recipes hook you in with the promise of minimal ingredients and simple steps, but this one delivers. I mean, just take a look at the ingredients you need to make this kielbasa. That’s really it:
- Smoked kielbasa: If desired, smoked pork sausage works wonderfully with this recipe as well. Work with what you’ve got.
- Hey Grill Hey Zesty Gold BBQ Sauce: Yellow mustard also works in a pinch if that’s what you’ve got. What would a BBQ hero use, though? Yellow mustard, or Zesty Gold…?
- Hey Grill Hey Sweet Rub: This brown-sugar-based beauty gives the sausage an extra layer of sweet and savory flavor, and helps the exterior caramelize a little.
- Hey Grill Hey Hot Honey BBQ Sauce (optional): “Optional” because this sauce is a bit spicy. “Must-try” if you can handle a little heat.
If you’re short on your favorite sauces and rubs, head over to the Hey Grill Hey Store to restock. You can probably find recipes for homemade versions of them in your Recipe Library if you look hard enough. (Or in the notes section of the recipe card, but you didn’t hear that from me.)
What if My Kielbasa Is Already Smoked?
Don’t panic! Your kielbasa should have come labeled “pre-smoked” or “smoked,” which means it has already been fully cooked. This recipe smokes at a low-and-slow 225 degrees F, so the sausage absorbs all the smoke flavor and develops a lovely, bite-through exterior without drying out. The other nice thing is you don’t have to worry about checking the internal temperature of the sausage for food safety. I told you this recipe was easy. If you still don’t believe me, check out the steps on how to smoke the sausage below.
How to Make Smoked Kielbasa
- Prep the smoker. Preheat your smoker to 225 degrees F. Add your preferred mild wood chips for extra flavor. I made this kielbasa on my pellet smoker but you can also make it on an offset smoker, or on a charcoal grill or gas grill using two-zone heat.
- Score the kielbasa. Using a sharp knife, make shallow diagonal cuts about ¼-inch deep and 1 inch apart along the entire length of the kielbasa. Repeat cutting in the oppohttps://homefrontking.com/ direction so your sausage has a diamond-shaped pattern (see image below).
- Apply the rub. Once you’ve scored your sausage like a pro, slather it all over with the Zesty Gold BBQ Sauce. After slathering, season the kielbasa evenly (and heavily) on all sides with the Sweet Rub. You’ll lose some rub to the smoker, so don’t be shy.
- Smoke the kielbasa. Place the scored, slathered, and seasoned kielbasa directly on the grates of your smoker, then close the lid and smoke for 45 minutes to 1 hour to soak in the extra smoky flavor.
- Glaze and finish. Once the internal temperature of the sausage reaches 165 degrees F using an instant-read meat thermometer, use a brush to baste it with the Hot Honey BBQ Sauce. Close the lid, then smoke the kielbasa for 15 more minutes. The sausage is already cooked. This last stage is just to get everything a nice, caramelized finish.
- Rest, slice, and enjoy! Remove the kielbasa from the smoker to a cutting board or serving platter and let it rest for 5 minutes. Slice the sausage into rounds using a sharp knife, sprinkle with a little extra Sweet Rub, and serve hot. We love enjoying our smoked kielbasa with smoked cheese and crackers, but it’s also great as-is!
Storing Leftovers
Knowing how long smoked kielbasa lasts can be a bit confusing, but I’ll clear it up. When you purchase your smoked kielbasa, the expiration date on the vacuum seal will likely be 2 to 3 weeks in the future. Once you open the package and smoke the kielbasa, it will last for 3 to 4 days. To store, simply place any leftover sausage in a gallon-size zip-top bag or other airtight container, then keep it in the refrigerator until you’re ready to enjoy it again.
More Charcuterie Board Recipes That Slap
After you see how ridiculously easy this smoked kielbasa comes together, you’ll have the confidence to fill out the whole charcuterie board with homemade goods. The good news is I’ve got plenty of awesome smoked hors d’oeuvres recipes to bring to the board next. The bad news is you have to share it once you make it:
Simple Smoked Kielbasa Sausage
You seriously need just 4 ingredients and 90 minutes to create this Smoked Kielbasa with Hot Honey Glaze, so get outside and make it! And listen, I know it’s going to be hard to resist tearing into your picture-perfect charcuterie board before you get some… well, pictures. But if you’re successful, remember to share!
First, make sure you’re following the official Hey Grill Hey Facebook and Instagram pages, then tag @heygrillhey when posting photos of your board! I love cheering you on, and seeing your results might just give some griller the confidence they need to get outside and become a Backyard BBQ Hero!
Prep the smoker. Preheat your smoker to 225 degrees F. Add your preferred mild wood chips for extra flavor
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Prep the smoker. Preheat your smoker to 225 degrees F. Add your preferred mild wood chips for extra flavor.
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Score the kielbasa. Make shallow diagonal cuts about ¼-inch deep and 1 inch apart along the entire length of the kielbasa. Repeat cutting in the oppohttps://homefrontking.com/ direction so your sausage has a diamond-shaped pattern.
1 pound smoked pork sausage or kielbasa
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Apply the rub. Slather the scored sausage with the Zesty Gold BBQ Sauce (or yellow mustard), then season the slathered kielbasa evenly on all sides with the Sweet Rub.
2 Tablespoons Hey Grill Hey Zesty Gold BBQ Sauce, 1 Tablespoon Hey Grill Hey Sweet Rub
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Smoke the kielbasa. Place the seasoned kielbasa directly on the smoker grates, then close the lid and smoke for 45 minutes to 1 hour.
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Glaze and finish. Once the internal temperature of the sausage reaches 165 degrees F using a reliable meat thermometer, use a brush to baste it with the Hot Honey BBQ Sauce. Close the lid, then smoke the kielbasa for 15 more minutes for a caramelized finish.
¼ cup Hey Grill Hey Hot Honey BBQ Sauce
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Rest, slice, and enjoy! Remove the kielbasa from the smoker to a cutting board or serving platter and let it rest for 5 minutes. Slice the sausage into rounds, sprinkle with a little extra Sweet Rub, and serve hot. The smoked kielbasa goes great with smoked cheese and crackers on a BBQ charcuterie board.
Hey Grill Hey Sweet Rub
Hey Grill Hey Hot Honey BBQ Sauce
Calories: 416kcal | Carbohydrates: 12g | Protein: 17g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 79mg | Sodium: 1261mg | Potassium: 347mg | Fiber: 1g | Sugar: 6g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
