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Grilled Polish Sausage and Sauerkraut
Grilled Polish Sausage and Sauerkraut
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Prep Time:
5 minutes
Cook Time:
60 minutes
Total Time:
65 minutes
Grill Polish sausage, sauerkraut, and onions, then simmer in beer with caraway seeds for a flavorful summer BBQ dish.
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
  • 1/2 teaspoon celery seed
  • 1 tablespoon caraway seed
  • Mustard, for serving
Instructions:
  • Get the grill ready: Preheat it to medium heat.
  • Grill the sausages slowly on medium heat until nicely browned, avoiding high heat to prevent them from breaking and losing their juices.
  • Infuse beer with aromatic celery seed, caraway seeds, and salt: Place an aluminum grilling pan on a cooler section of the grill as the sausages cook. Pour the beer into the pan and mix in the celery seed, caraway seeds, and salt. Allow it to simmer, potentially covering the grill for optimal heat retention.
  • Add the sausages and sauerkraut to the pan with the beer once the sausages are browned.
  • Grill the onions: Coat the sliced onions with vegetable oil and grill them over direct heat. If your grates are too wide, you can skip grilling and add the onions directly to the beer bath. Alternatively, cut the onions into halves or quarters before grilling, slice them, and then add them to the beer.
  • Simmer covered on the grill for 30 minutes to 2 hours. Cut sausages into serving-sized pieces and serve in a bowl, on a plate, or in a sandwich roll with mustard on the side.

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