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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!

Kobassa Burnt Ends

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.

Mustard Magic

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.


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Kobassa Burnt Ends

Kobassa burnt ends, a delicious twist on the classic barbecue favourite, have been making waves in the culinary world. This delightful dish combines the rich flavours of Halenda's Meats Award-Winning kobassa with the smokiness of traditional burnt ends, resulting in a mouthwatering treat that's sure to satisfy your taste buds.
Big shoutout to Kara, from scale and tailor for creating this masterpiece of a dish and for showcasing our Kobassa!
Course Appetizer
Servings 6


  • 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!

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