Question about cooking fresh keilbasa
Tomorrow for Father's Day, I was planning to make a recipe in this month's BA for grilled shrimp and sausage skewers with a smoky paprika glaze. Because these are kebab style and they aren't on the grill for long (because of the shrimp), the recipe calls for fully cooked smoked sausages. When I went to our organic meat shop, they only had fresh keilbasa, which I bought. I am debating now how to cook it prior to cutting and putting on the kebabs. For the sake of presentation I would rather not grill the sausage separately. Maybe broil it first, then cut it, then finish on the grill as part of the kebab? Any other suggestions?
I use a similar method, but I don't salt the water. Don't see any need to do that.
I simmer the Kielbasa in a pan, water to just cover the sausage, until it's done. You can't check the internal temperature without rupturing the casings so, if you need to check the precise temperature, you won't have any choice except to use a thermometer and poke a hole in the end of at least one of the sausages and run the termometer down to the center of the sausage.
You can also bake Kielbasa if that works any better for you. Low and slow ...
Cool them before cutting to include on the skewers.
You have to cook the fresh kielbasa first; simmer in salted water for 20-30 minutes, or until it reaches an internal temp of 160°. Be careful not to puncture the casing. You can also steam it, rather than simmer; either way will maintain the juiciness. Let it rest to cool and proceed with the kebab idea.
I think broiling it from a raw state may cause it to become dry by the time it's completely cooked through.