Grilled Kielbasa with Fennel and Pears
Magic happens when you get creative.
Fennel has an interesting licorice flavor and this recipe was a food experiment. Partially because I didn’t think the fennel bulb was big enough to do something else with it and what I had left in the kitchen that I wanted to use: pears and a random kielbasa sausage.
After a quick Google, I found a Rachel Ray suggestion to put these bad boys together and viola! A Sunday afternoon football-watching snack was born. Rach’s version is HERE.
I started to go straight from the recipe but the pears were really ripe and I wasn’t sure if the fennel would slice well enough to withstand the real grill in my backyard. So, I used a grill pan in the kitchen and modified just a touch. I cooked the kielbasa first to get some good greasy juices going in the pan. Then, I was pretty generous with the honey and skipped the oil, etc all together. I even used some of the local honey that I bought when I was out in Fallon a couple of weeks ago.
I kept the kielbasa to the side and grilled the pears and fennel quickly by themselves. And, a thought a little cup of spicy mustard for dipping would be just the right touch.
The sweet and savory was absolutely fantastic with the strong flavor of the fennel. I will admit that it was a messy plate but IT WAS GOOD. If I made this for a party or as an appetizer for a group, I would make mini-kabobs ahead of time and put them on the grill. For me and the hubs, though, this was just fine.