1. Boil eggs for 8 minutes in boiling water. Keep mixing water for the first minute of the cooking process. Cook for the next 7 minutes and then place in ice bath to stop cooking. Once cooled, peel eggs and set aside.
  2. Mix mayo with BBQ sauce and set aside.
  3. Cut kielbasa sausage, lay them in a sheet pan, and use the Bernzomatic torch to sear the sausages.
  4. Fry the French fries and toss with sausage. Sprinkle in a little salt and parsley flakes and then plate.
  5. Cut eggs in ¼ and place around the fries, and sausage.
  6. Finish with a BBQ mayo drizzle.

What You'll Need


High Heat Torch for Fast Work Times

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14.1 oz. Propane Hand Torch Cylinder

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  • 1lb kielbasa sausage
  • ¼ cup of mayo
  • 3 eggs
  • ¼ cup Nick Mangold’s Seventy-Four BBQ sauce
  • Frozen French fries (fried to bag directions or in oil)
  • Canola oil (If frying in oil)
  • Parsley for garnish
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