Rachael Ray: Rachael's Daytime Talkshow

New School: Kielbasa Chili Dogs

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Serve these with Rach's Pickled Salad alongside. Plus, check out Old School... New School in Every Day with Rachael Ray Magazine!

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Ingredients

2 tablespoons butter
2 onions
1 ring kielbasa or turkey kielbasa
EVOO – Extra Virgin Olive Oil or vegetable oil, for drizzling
3/4 pound ground sirloin or lean ground turkey
2 cloves garlic, grated or finely chopped
3 to 4 tablespoons finely chopped pimiento or roasted red pepper
Salt and pepper
1 tablespoon smoked sweet paprika, a palmful
1/2 tablespoon chili powder, half a palmful
1 generous tablespoon tomato paste
1 cup beef stock or broth for beef chili sauce or chicken stock for turkey chili sauce
4 potato rolls, split
Chopped fresh dill, for garnish
Sour cream, for garnish

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Yields: 4 servings

Preparation

Melt butter in small skillet over medium heat. Peel and halve the onions. Thinly slice 1 1/2 onions and add to butter. Sauté until sweet and caramelized, 20-25 minutes.

Meanwhile place the kielbasa ring in a few inches of water and simmer at low boil to heat through, 7-8 minutes.

Heat a drizzle of oil in a small pot or skillet over medium-high heat. Add ground meat and brown, 5-6 minutes, crumbling it as it cooks. Grate the remaining chunk of onion into the meat with a handheld or box grater. Add garlic and pimiento or peppers, smoked paprika and chili powder. Cook 5 minutes more then add tomato paste. Cook half a minute then stir in stock or broth and reduce heat to low.

Cut the kielbasa ring into 4 pieces. Halve the kielbasa pieces lengthwise. Heat a drizzle of oil in large, nonstick skillet or griddle pan over medium-high heat. Crisp up the kielbasa pieces on both sides.

Place 2 pieces of crispy kielbasa across the bottom half of the rolls. Top with chili sauce, some caramelized onions, dill, a small dollop of sour cream and the bun tops. Serve Pickled Salad alongside.