Judy Haffner wrote:
>
> gtr wrote:
>
> >Duly noted. Onions sound like a logical
> > add-on too.
>
> Oh, yes, most definitely onions...

I like them sliced lengthwise and pan fried along with tons of green pepper
and onions. Once done, put the kielbasa on a fresh sub roll and smother with
the gp/onion mix. No condiments necessary. There's always a food vendor or
two making these at festivals here, all fried on a large griddle.

G.