Here is a grilling moment for one of my favorite recipes for kielbasa. I first heard about it from a co-worker and it is indeed tasty, especially for those who like sweet and spicy fights in their mouth. You can control the heat in this recipe by adding/removing as much Cayenne pepper as you want.

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Take a kielbasa and cut it into 3-4" long segments.

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Then butterfly each piece, but be careful not to cut through.

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Lay them all out on a cookie sheet with skins down.

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Add a generous portion of brown sugar. I do about one quarter inch thick.

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Oh yeah...now you know why.

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Then sprinkle on Cayenne Powder to taste.

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Slapped some chicken on the grill, marinated for 1 hour in italian dressing.
Ho Hum.

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Added the kielbasa skin down. The melted brown sugar you see
is from the pepper and also kielbasa moisture, not heat.

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This is hard work. I need a cool sip of lemonade.

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The sugar is getting melted and all gooey. This requires low/medium
heat, otherwise the skin will burn.

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The gooey-ness continues...

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Almost all the sugar has melted, the rest is dried out and probably won't melt.

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Here's the hard part, crank up the heat a bit and sear the sugared side.
Yes this can get messy.

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Sticky threads of gooey goodness tell you that you're doing it right.

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It's hard not to eat the whole pile of kielbasa when it's THIS GOOD!

Oh yeah and I scorched the chicken to my wife's liking.