Smoked Turkey Kielbasa Burnt Ends

Smoked Turkey Kielbasa Burnt Ends

adapted from Food Network

Burnt ends are savory, caramelized nuggets of smoked meat, usually the fatty point end of a beef brisket or pork belly. Using kielbasa pull the meal together in significantly less time. Turkey kielbasa reduce the fat and calories.

Partially slicing the kielbasa before smoking allow the smoke to penetrate better.

Makes 3 servings                                                                12 WW pts / serving

1/2 tsp. dry ancho chile powder
1/2 tsp. Kosher salt
1/2 tsp. Truvia brown sugar blend™
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
1 link (13 oz.) kielbasa sausage
1 Tbsp. yellow mustard
1/2 cups Barefoot Contessa barbecue sauce or your favorite BBQ sauce

2 Tbsp. water
2 Tbsp. butter

1. In a small bowl, combine the ancho chile powder, salt, brown sugar blend, granulated garlic, onion powder, black pepper and cayenne; Set aside.
2. Preheat a smoker to 225F.
3. Place 2 wooden spoons on a cutting board; Place the kielbasa between the spoons and partially slice the kielbasa in 1 1/2-inch intervals, keeping the pieces connected. (The spoons prevent you from going all the way through.
4. Using a brush, coat the kielbasa in the yellow mustard, then sprinkle with the spice mixture.
5. Place in the smoker until the sausages are nicely browned, about 1 hour.
6. Meanwhile, preheat the oven to 350F.
7. Cut the kielbasa all the way through and place in a medium skillet.
8. Mix with the barbecue sauce with the water then mix with then add to the skillet and toss to combine.
9. Dot the kielbasa with butter and place in preheated oven. 
10. Roast, uncovered, stirring a couple times, until the kielbasa has a deep hue, another 35 minutes. 
11. Let cool for 5-7 minutes before serving.

Enjoy!