Provided by Tailgating America
Now traditionally, I've always used my uncle's concoction of a sauce for the Green Bay. This dates back to college, where this delight of a sandwich was created at 5am one summer morning when a friend of mine and I returned from a night out in Buffalo. Originally, we fried this sucker up on a range stove and iron skillet- it tasted fantastic, and since then it's moved to the BBQ.
Stoke up the grill; old fashioned briquettes are favored as we're purists here. Take the Kielbasa link- split the horse shoe in half so you have two lengths. take the links and split them up the middle- wing out length, but keep it together so it could fold.
After a couple of minutes on the grill, place the white American slices in the folds of the kielbasa. let them melt a little.. add the special sauce on top.
Cook the sausages a bit, let them brown and the cheese melt. baste the links with some more sauce.
Split open the French bread. you may add some sauce so the sausage sits on a bed of it.
This recipe has been added to the following public cookbooks:
betty's recipe book,
The Unwilling Chef Cookbook,
AOL Tailgating
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | ddickelman
10/07/07 02:06 PM | not "real" tailgate fareI've tailgated a few times a year in G.B. over the past few decades. The article may be spot on about Booyah (not the recipe though) and The Green Bay Kielbasa he admits he "invented" in Buffalo. We wouldn't Hillshire Farms Kielbasa, we'd actually local butchers and then we wouldn't ruin them with all the extra sauces etc. Most of these recipes aren't indigenous to the team, just a way to market a lame cook book |
| ★ ★ ★ ☆ ☆ | DMF455
10/07/07 11:19 AM | unknownI don't wish to rate and review untill I've had a chance to try the recipe. |
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