Name: Grilled Polish Sausage and Sauerkraut
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 2 to 3 pounds sausage, either kielbasa or bratwurst -; 1 to 2 (12 ounce) cans light (not dark) beer -; 2 to 3 cups sauerkraut -; 2 medium yellow onions, thickly sliced -; 2 tablespoon vegetable oil -; 1 teaspoon salt -; 1/2 teaspoon celery seed -; 1 tablespoon caraway seed -; Mustard, for serving -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Polish Sausage and Sauerkraut

1. 2 to 3 pounds sausage, either kielbasa or bratwurst -

2. 1 to 2 (12 ounce) cans light (not dark) beer -

3. 2 to 3 cups sauerkraut -

4. 2 medium yellow onions, thickly sliced -

5. 2 tablespoon vegetable oil -

6. 1 teaspoon salt -

7. 1/2 teaspoon celery seed -

8. 1 tablespoon caraway seed -

9. Mustard, for serving -

How to cook deliciously - Grilled Polish Sausage and Sauerkraut

1. Stage

Prepare the grill: Heat the grill to medium heat.

2. Stage

Grill the sausages: 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.)

3. Stage

Heat the beer with celery seed, caraway seeds, and salt: 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.)

4. Stage

Add the sausages and sauerkraut: Once the sausages are browned add the sausages, sauerkraut, and sauerkraut juices to the pan with the beer.

5. Stage

Grill the onions: 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.

6. Stage

Cover the grill and simmer: 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!