Kobassa Burnt Ends Recipe
Kobassa burnt ends are a delightful twist on the classic barbecue favourite that has been gaining popularity in the culinary world. This mouthwatering dish combines the rich flavours of award-winning Halenda’s kobassa with the zing of mustard and pork rub. Let’s dive into the savoury perfection of Kobassa burnt ends and discover why this recipe is a true culinary gem.
Before we begin, we need to give a round of applause to Kara, from Scale and Tailor for making this delicious recipe and showcasing our Halenda’s Meats Award-winning Kobassa!
The Star of the Show: Award-Winning Halendas Kobassa
At the heart of this recipe lies the star ingredient – Halenda’s Meats Award-Winning Kobassa. This high-quality kobassa brings a rich and smoky depth of flavour that sets the stage for a taste experience like no other. Whether you’re a seasoned grill master or a novice in the kitchen, this ingredient is sure to elevate your culinary skills.
The addition of mustard in this recipe isn’t just for show; it’s a game-changer. The mustard not only provides a tangy kick but also acts as a fantastic binder for the pork rub. It brings a vibrant, zesty element that dances on your taste buds, balancing out the smokiness of the kobassa beautifully.
The Flavour Explosion: Pork Rub
The secret to the irresistibly delicious flavour of Kobassa burnt ends lies in the pork rub. While we won’t delve into the recipe details here, a good pork rub is a blend of spices that harmonize with the smoky kobassa, creating a taste explosion you won’t soon forget. Whether you opt for a store-bought blend or create your own, the pork rub infuses the kobassa with a mouthwatering medley of spices.
Cooking Kobassa burnt ends is a process that involves slow smoking, allowing the flavours to meld together and infuse the kobassa with smoky goodness. The final result is a delightful combination of a caramelized exterior and tender, smoky interior that’s pure bliss for your palate. The magic happens on the grill or in a smoker, where the kobassa undergoes its flavourful transformation.
Serving up Joy
Once ready, these delectable burnt ends are meant to be shared and enjoyed. Whether served as a tempting appetizer or a mouthwatering main dish, Kobassa burnt ends pair perfectly with a variety of sides. Coleslaw, pickles, or your favourite barbecue accompaniments will complement the rich flavours and create a truly memorable meal.
Kobassa burnt ends, with their star-studded cast of ingredients – award-winning Halenda’s kobassa, tangy mustard, and the enchanting pork rub – are a masterpiece that brings a touch of excitement to any gathering.
Embrace the smoky, flavourful goodness and dive into a world of savoury perfection with this delightful twist on a barbecue classic.
DID YOU LOVE THIS RECIPE?
Kobassa Burnt Ends
- Kobassa - Halenda's Meats
- 1/4 cup Mustard
- 3 tbsp Pork Rub of your choice
- Preheat your pellet grill or grill to 400 degrees.
- Prepare your award-winning Halendas Kobassa by removing the outer casing and slicing them into 1/2” slices. You can cross-score them horizontally and vertically (optional).
- Next coat them in a mustard binder and your favourite pork rub. Place them in an aluminum pan and smoke for approximately 1 hour.
- After smoking, coat them in 1/2 cup of your favourite BBQ sauce. Grill for another 5-10 minutes to caramelize. Enjoy!
Discover Hand-Picked Recipes
Browse Halenda’s hand-picked recipes to pair with our award-winning meats & specialities to create for your family.