This was my family’s standby when I was young. Whatever was the main grilling event, we’d always toss a few sausages on the grill as well. Nowadays, I like those big spirals of sweet Italian sausage that I buy at the butcher shop in my neighborhood, held firm by a pair of crisscrossed wooden skewers stuck at right angles through the coil. But I also like a big loop of kielbasa, if that’s all the fridge holds, served with the sauce below. Makes 6 appetizer servings.
? Preheat a gas grill on medium heat with the lid closed for 10 minutes, or prepare a medium-hot charcoal fire.
? Lay the sausage over direct medium heat and cook, turning and moving it around, until it’s cooked through (or simply heated through, in the case of prepared kielbasa).
? When the sausage is cooked through, brush on the maple syrup and continue to grill for 1 to 2 minutes, turning and brushing, until the syrup turns to a golden glaze. Remove to a platter and slice into serving pieces.
To see recipe for Maple-Mustard Dipping Sauce, click here
- 1 pound sausage (any type you like, cooked or uncooked), preferably one piece in a loop or coil
- 3 tablespoons real maple syrup
? Preheat a gas grill on medium heat with the lid closed for 10 minutes, or prepare a medium-hot charcoal fire.
? Lay the sausage over direct medium heat and cook, turning and moving it around, until it’s cooked through (or simply heated through, in the case of prepared kielbasa).
? When the sausage is cooked through, brush on the maple syrup and continue to grill for 1 to 2 minutes, turning and brushing, until the syrup turns to a golden glaze. Remove to a platter and slice into serving pieces.
To see recipe for Maple-Mustard Dipping Sauce, click here
John and Tanya Bäck 
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