1 (1 ounce) package kielbasa sausage mix
1 (10 ounce) can sliced fresh mushrooms
1 tablespoon Worcestershire sauce
2 tablespoons Worcestershire sauce
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1 tablespoon beer
1 tablespoon minced prepared horseradish
1 large carrot, diced
1/4 cup Italian-style salad dressing
Preheat grill for high heat.
Boil kielbasa in cooking liquid until set. Reserve 3 tablespoons for garnish; drain and discard liquid. Reserve 2 cups kielbasa for garnish.
Place mushrooms in water and cover with grease. Bring broth to a boil; add mushrooms, mushrooms, Worcestershire sauce, Worcestershire sauce and ketchup; cook over medium heat for 5 minutes. Pour mushrooms over meat, leaving meat alone.
Place the carrots on grill. Cook for about 3 minutes, turning often, until carrots are soft and have begun to pull up. Drain and discard skins.
Grill salmon for about 4 minutes each side, until it flakes easily with a fork. Remove skin and discard skins. Lightly brush vegetables with oil and season with Worcestershire sauce and ketchup.
Slice fish lengthwise and scoop into 2 pieces. Garnish with onion, carrot and salad dressing. Drizzle with the kielbasa. Let stand 3 to 5 minutes, then slice into 1/8 inch thick slices. Reserve 2 slices for garnish.