Kielbasa Kit - Choose Your Own 16 Pack
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Not eligible for shipping to CanadaThis pack contains your choice of Chef Michael Symon’s signature hand-crafted spicy or classic pork kielbasa, along with sauerkraut, mustard and buns!
Chef Michael Symon is one of Cleveland’s most celebrated chefs and restaurateurs, crafting boldly flavored, deeply satisfying dishes that not only reflect his heritage but the city he was raised in. He has been a food TV fixture since winning the first season of "The Next Iron Chef’’ in 2008, and he currently hosts Food Network’s “Burgers, Brew, & ’Que.” In 2009, Michael earned The James Beard Award for Best Chef: Great Lakes."
This package serves 8 people and includes
- 16 Kielbasa, your choice (4 lbs. Total)
- Kielbasas arrive in 1 lb. packs (4 links per pack)
- 16 Buns
- Cleveland Kraut (1 lb.)
- POP Mustard (6 oz.)
Kielbasa Options Include
- Spicy Kielbasa
- Classic Kielbasa
- Items ship frozen with ice packs, may thaw during transit.
- Mustard arrives ready to enjoy!
- Upon arrival, store Kielbasa in the refrigerator for up to 1 month or in the freezer for up to 1 year.
- Upon arrival, store Kraut in the refrigerator up until the “best by” date.
- Upon arrival, store buns on the counter for up to 3 days, or, in the freezer for up to 2 months. Refrigeration is not recommended.
- Once opened, Kielbasa should be wrapped in plastic and stored in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
To Serve
Grill
- Defrost Kielbasa in the refrigerator overnight.
- Setup grill for indirect cooking (1 side high heat, the other side medium to low heat).
- Place Kielbasa on the hot side of the grill and sear, rotating often, until crispy and well colored.
- Move Kielbasa to the cool side of the grill and allow them to heat through
- Wrap buns in foil and place on the cool side of the grill to warm through as Kielbasa finishes cooking.
- Remove from grill.
- Serve with mustard and kraut and enjoy!
Sauté
- Defrost Kielbasa and heat large sauté pan over medium high heat.
- Add neutral oil and when just starting to smoke, carefully add Kielbasa.
- Sear Kielbasa until all sides are nicely browned and crispy.
- Lower the heat to medium and allow the Kielbasa to heat through, rotating often.
- Preheat oven to 350° F, wrap buns in foil, and place in oven to warm through while Kielbasa cooks.
- Remove from pan.
- Serve with mustard and kraut and enjoy!
Roast
- Defrost Kielbasa in the refrigerator overnight.
- Preheat oven to 350°F.
- Place Kielbasa on a sheet tray lined with foil or parchment paper and roast in the oven until warmed through (approx. 15 minutes).
- Wrap buns in foil and place in oven to warm through alongside other items for 8-10 minutes.
- Remove from oven.
- Serve with mustard and kraut and enjoy!
- Kielbasa Sausage – Pork, Water, Salt, Minced Garlic, Dextrose, Spices, Sodium Nitrite
- Cleveland Kraut – Green Cabbage, Kosher Salt, Caraway Seed
- POP Mustard – Vinegar, Mustard Seeds, Water, Green Cabbage, Caraway Seed, Salt, Spices
- Bun – Flour, Water, Yeast, Sugar, Salt
Cleveland Classics From the James Beard Awarded Iron Chef
Cleveland Classics From the James Beard Awarded Iron Chef
Chef Michael Symon cooks with soul. The Cleveland native has been a food TV fixture since winning the first season of “The Next Iron Chef” in 2008, and he currently hosts Food Network’s “Burgers, Brew, & ‘Que.” Symon is also one of Cleveland’s most celebrated chefs and restaurateurs, crafting boldly flavored, deeply satisfying dishes that not only reflect his heritage but the city he was raised in.
Since being named Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants—which include Lola, Mabel’s BBQ, Roast, Bar Symon, Angeline, and B Spot Burgers—have been awarded countless honors. In 2000, Gourmet magazine named Lola one of America’s Best Restaurants, and it has been named Cleveland’s Best Restaurant on 18 occasions. In 2009, Michael earned The James Beard Award for Best Chef: Great Lakes. And now, his hand-picked Cleveland favorites—from pierogies to kielbasa to his signature French fry-topped “Polish Boy” sausage—are shipping nationwide on Goldbelly!
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