GRILLED POLISH SAUSAGE AND SAUERKRAUT

Grilled Polish Sausage and Sauerkraut is a hearty and flavorful dish that’s perfect for outdoor gatherings or weeknight dinners. This classic combination of smoky sausage, tangy sauerkraut, and caramelized onions is cooked to perfection on the grill, resulting in a mouthwatering meal that’s sure to satisfy everyone at the table.

Why Make Grilled Polish Sausage and Sauerkraut

This dish is a beloved favorite for good reason. The smoky flavor of the grilled sausage pairs perfectly with the tangy sauerkraut and sweet onions, creating a delicious harmony of flavors and textures. Plus, it’s easy to make and perfect for feeding a crowd, making it a great choice for any occasion.

How to Make Grilled Polish Sausage and Sauerkraut

1. Set the grill to low heat (180 degrees Celsius). Place the sausages directly on the grill, grilling them slowly to achieve grill marks. Note: It’s crucial to grill slowly to prevent the sausages from splitting and losing their juices.
2. Lightly brush the onions with vegetable oil and add them to the grill alongside the sausages.
3. Grill both the sausages and onions until they have grill marks, which should take only a few minutes.
4. While the sausages and onions are grilling, in a grill-safe pan, combine the apple juice, Dijon mustard, caraway seeds, and celery seeds. Stir in the Frank’s Kraut, including the juice from the bag. Place the pan on the grill.
5. Cut the link sausages into quarters, then nestle the grilled sausage and onions into the kraut mixture in the pan.
6. Place the pan, uncovered, on the grill and close the lid. Allow the mixture to cook on a low simmer for one hour.
7. Serve the sausage and kraut mixture as is, or serve on hard rolls for a delicious meal.

Serving Suggestions

Serve Grilled Polish Sausage and Sauerkraut with crusty bread or rolls for a satisfying meal. It pairs well with mustard and a side of potato salad or coleslaw for a complete picnic-style feast.

Storage Info

Any leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave until warmed through before serving.

Some Techniques or Tips

• Choose high-quality smoked Polish sausage for the best flavor.
• Be sure to grill the sausages slowly over low heat to prevent them from splitting and drying out.
• Adjust the seasoning of the kraut mixture to taste, adding more mustard or spices if desired.

Variation

Feel free to customize this recipe to suit your taste preferences. You can add sliced apples or potatoes to the kraut mixture for added flavor and texture. Additionally, you can experiment with different types of sausage, such as kielbasa or bratwurst, for a unique twist on this classic dish.

FAQs about Grilled Polish Sausage and Sauerkraut

1. Can I grill the sausages and onions ahead of time? Yes, you can grill the sausages and onions ahead of time and store them in the refrigerator until you’re ready to assemble the dish. Simply reheat them on the grill or in a skillet before adding them to the kraut mixture.
2. Can I use beer instead of apple juice in the kraut mixture? Yes, beer can be used as a flavorful alternative to apple juice in the kraut mixture. Choose a light or amber beer for best results, and adjust the seasoning as needed.
3. Can I make this dish on the stovetop instead of the grill? Yes, you can make this dish on the stovetop by following the same instructions but using a large skillet instead of a grill pan. Simply cook the sausages and onions over medium heat until they are browned and caramelized, then add the kraut mixture and simmer for one hour.

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