1/2 Bell pepper
1/2 onion
14 oz polish sausage or kielbasa
1/2 TB oil
1/2-1 TB hickory smoke salt
1/2-1 TB Rosemary
2/3 cup (approx) cheddar shreds

1. Add oil and Preheat wok/skillet on med high heat.

2. Using mortar & pestle grind rosemary with hickory salt to a rough powder. Put in medium bowl.

3. Slice pepper, onion, and sausage into roughly equal bite sized pieces. Set aside pepper, put onion and sausage into bowl with hickory-rosemary.

4. Toss contents of sausage and onion bowl into wok or skillet. Stir constantly for the first minute.

5. Turn heat down to medium, stirring frequently, letting it rest (Stir for 8-10 count, rest 25-30 count).

6. When onions just start to glassy and the kielbasa is just starting to cup add the bell pepper. (You may wish to drain excess liquids at this point). Continue cooking, stirring frequently, until peppers are soft.

7. Turn heat back up to med high and let it rest long enough to just burn slightly. Stir, then let it rest to singe again.

8. Remove from heat, plate, add cheese shreds as desired(microwave for 1 min to ensure cheese is melted.).

9. Serve immediately (goes great with a piece of buttered rye toast).


Please note you are adding salt to what is probably a high sodium meat product. Please plan accordingly.