Makes 6 servings

2 1/2 cups bottled barbecue sauce or 1 recipe Tangy Barbecue Sauce (recipe below)
1 ½ pounds pork, beef, or turkey kielbasa
1 tablespoon vegetable oil
2 medium onions (about 6 ounces each), cut into wedges
2 medium celery stalks, cut into 2-inch pieces
1 large green bell pepper, cut into 1-inch squares

Preheat the oven to 350°F. Prepare the Tangy Barbecue Sauce, if using.

Prick the kielbasa all over with the tines of a fork and cut it into 4-inch lengths. Heat the oil in a large, ovenproof skillet over high heat until hot; reduce the heat to medium. Cook the kielbasa until it is lightly browned on all sides and transfer to a bowl. Add the, onions, and the celery to the skillet and cook, stirring occasionally, until they soften, about 5 minutes.

Add the barbecue sauce and the kielbasa to the pan and bring to a simmer. Cover the skillet tightly and bake in the center of the oven for 15 minutes. Uncover, stir in the bell pepper, and bake for an additional 20 minutes.

Tangy Barbecue Sauce
Makes about 2 ½ cups

1/3 cup minced onion
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 ½ cups ketchup
½ cup cider vinegar
¼ cup Worcestershire Sauce
1-2 tablespoons dark brown sugar
1/4 cup Dijon mustard
2 teaspoons smoked hot paprika
2 teaspoons hot sauce or to taste
Kosher salt

In a small saucepan, cook the onion in the oil over medium heat until the onion is lightly browned. Add the garlic and cook for 30 seconds. Add the remaining ingredients and salt to taste, cover, bring to a boil and simmer for 15 minutes, stirring occasionally.

Cole Slaw
Serves 4

¼ cup mayonnaise
¼ cup sour cream or Greek yogurt
2 teaspoons lime juice
1-2 tablespoons minced chipotle in adobo or chipotle paste
Kosher salt
1 cup julienne red bell pepper
3 cups shredded cabbage
1 cup shredded carrots

In a large bowl combine the first 4 ingredients and add salt to taste. Add the remaining ingredients and toss well.