Grilled Polish Sausage and Sauerkraut
Ingredients
- 2 to 3 pounds kielbasa
- 1 to 2 (12-ounce) cans lightbeer
- 2 to 3 cups sauerkraut
- 2 medium yellow onions
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1 tablespoon caraway seed
- Mustard
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Instructions
- Heat the grill to medium heat.
- Place sausages on the heated grill and allow them to brown well. Be patient; do not be tempted to grill the links over high heat or they will break open and the juices and fat will drain into the grill. (They may break open anyway, but they'll break less if you cook them slowly.)
- While the sausages are cooking, put an aluminum grilling pan on a cooler part of the grill and pour in the beer. Stir in the celery and caraway seeds and salt. Bring to a simmer. (This may require covering the grill.)
- Once the sausages are browned add the sausages, sauerkraut, and sauerkraut juices to the pan with the beer.
- Paint the sliced onion with the vegetable oil and grill on direct heat. If your grates are too wide, and you think you will lose too much onion through the grates, you can either skip the grilling part and put the onions directly into the beer bath.,Or, you can cut the onions in halves or quarters and grill them that way. Then slice them and add them to the beer.
- Simmer (not boil) for 30 minutes to 2 hours before serving. Cut the sausages into serving sized pieces before serving.,Serve as is in a bowl or on a plate, or in a sandwich roll. Serve with mustard on the side.,Did you love the recipe? Give us some stars and leave a comment below!
Source
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