Yields: 4 servings
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.
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.
