In my research for Sara’s Secrets for Weeknight Meals I found a recipe for my grandmother Ruth’s “Barbecued Frankforts” on a three- by five-inch index card in an old metal box, handwritten in her own beautiful curly script. Granny was a superb ye olde New England cook, so I gave it a try. In the end I substituted kielbasa for hotdogs and used my own barbecue sauce recipe (although you’re welcome to use your favorite supermarket brand). But what I kept of Granny’s original recipe is the idea of throwing everything into a pan and then putting the pan into the oven for the flavors to marry.
Makes 6 servings
Hands-on time: 20 minutes with Tangy Barbecue Sauce, 10 minutes with bottled sauce
Total preparation time: 60 minutes with Tangy Barbecue Sauce, 50 minutes with bottled sauce
3 cups bottled barbecue sauce or 1 recipe Tangy Barbecue Sauce (recipe)
Two 16-ounce pork, beef, or turkey kielbasas
1 tablespoon vegetable oil
2 medium onions(about 6 ounces each), cut into wedges
3 medium celery stalks, cut into 2-inch pieces
2 large green bell peppers, cut into 1-inch squares
Preheat the oven to 350° F. Prepare the Tangy Barbecue Sauce, if using.
Meanwhile, cut the kielbasa into eighths and pierce all over with the tines of a fork. Heat the oil in a large, ovenproof skillet over high heat until hot; reduce the heat to medium. Cook the kielbasa, onions, and celery, stirring occasionally, until they soften, about 5 minutes.
Add the barbecue sauce and bring to a boil. Cover the skillet tightly and bake in the center of the oven for 20 minutes. Uncover, stir in the bell pepper and bake for an additional 20 minutes.