Serves: 6
Ingredients:
1 cup dark beer 2 Vidalia onions ~ thinly sliced
Kosher salt and freshly cracked black pepper Canola oil 2 - 1 pound beef kielbasa links, each link cut into thirds 6 toasted baguette portions (the length of the links), split through the center but not through the bottom Whole-grain mustard Peppadew peppers (I love to load my dogs with a lot of peppers!)
Watercress
Directions:
In a medium saucepan, heat the butter over medium heat until melted. Add the beer and onions and cook, stirring often and reducing the heat to low
as the onions start to brown, until the onions are caramelized and all of the liquid has reduced about 5 minutes. Season with sea salt and freshly
ground black pepper and set aside.
In a large saute pan, heat the canola oil over medium heat. Split the links through the center just to open them up so they lay flat. Sear the links
on the cut side until brown, about 5 minutes, then remove them from the pan.
Spread the mustard onto the buns, then add the grilled kielbasa. Top with the Peppadew peppers and caramelized onions. Finish with watercress and serve.
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