Grilled Polish Sausage with Sauerkraut
235
18
1.30k
I grew up with smoky kielbasa sizzling on the grill every summer, and this simple Grilled Polish Sausage with Sauerkraut recipe is the same comfort-food classic—easy, hardy, and built for a crowd. It’s perfect for a quick weeknight supper, a weekend cookout, or when you want something satisfying without fuss. The combination of crisp, browned sausage and warm, tangy sauerkraut is all about contrast: salty, juicy meat meeting bright fermented cabbage. If you like hands-off grilling that still tastes intentional, this is for you. For another take on the same flavors baked into a family-style dish, see this version of Grilled Polish Sausage and Sauerkraut.
Why you’ll love this dish
This recipe delivers big flavor with minimal effort. Polish sausage (kielbasa) is usually smoked or fully cooked, so grilling is mostly about texture and caramelization rather than lengthy cooking. The sauerkraut cuts through the richness of the meat, keeping each bite bright. It’s budget-friendly, kid-pleasing (especially when served on a bun), and scales easily for a crowd.
“Simple to pull together, reliably delicious—our go-to backyard meal when friends drop by.” — a regular at my summer cookouts
Quick wins:
- Ready in about 20 minutes.
- Feeds a crowd without fuss.
- Uses pantry staples (sauerkraut and mustard).
Step-by-step overview
Before you fire up the grill, here’s what to expect: preheat the grill to medium, oil and pepper the sausages, then grill them until browned (10–15 minutes). Heat the sauerkraut separately in the last few minutes. Serve in buns or on a plate with mustard. This keeps the workflow clean: grill first, warm the sauerkraut last, assemble and serve immediately.
What you’ll need
- Polish sausage (kielbasa) — count on 1–2 links per person depending on appetite
- Sauerkraut — drained, about 1–2 cups (or a 14–16 oz jar/can)
- Vegetable oil — for brushing (or another neutral oil)
- Black pepper — freshly ground for best flavor
- Mustard — optional, whole-grain or yellow
- Buns — optional for serving
Notes and substitutions:
- Chicken kielbasa or turkey kielbasa work for a leaner option.
- If you don’t have sauerkraut, try quick-pickled cabbage or warmed apple-slaw for a similar tang.
- For richer flavor, heat sauerkraut with a splash of apple cider, a few caraway seeds, or a tablespoon of butter.
For a baked alternative that uses similar pantry ingredients, check this Polish casserole with sausage.
Step-by-step instructions
- Preheat the grill to medium heat (about 350–400°F). Clean the grates.
- Lightly brush each sausage with vegetable oil. Sprinkle with freshly ground black pepper.
- Place sausages on the grill. Cook, turning every few minutes, until browned on all sides and heated through, about 10–15 minutes. Avoid piercing the casings so juices stay inside.
- In the last 3–5 minutes, warm the sauerkraut on a cooler part of the grill in a heatproof pan, or simmer it in a small saucepan over medium heat until hot. Add a splash of apple juice, beer, or a pat of butter if you like.
- Transfer sausages to buns (if using). Top with warm sauerkraut and a dollop of mustard. Serve immediately.
Best ways to enjoy it
Serve these sausages with crunchy, simple sides to balance the richness:
- Potato salad or German potato salad (vinegar-based)
- Soft pretzels or crusty rolls
- Grilled peppers and onions
- A green salad with a sharp vinaigrette
For beverages, pilsner, lager, or a crisp cider pairs beautifully. For a heartier plate, slice the grilled sausages and serve over buttered egg noodles or rustic boiled potatoes with sauerkraut piled on top.
Storage and reheating tips
- Refrigerate leftovers within 2 hours in an airtight container. Consume within 3–4 days.
- To reheat, simmer sausage and sauerkraut together gently on the stovetop until steaming, or microwave in short bursts until hot. Reheated food should reach 165°F.
- To freeze: place cooled sausages and sauerkraut in separate freezer bags. Sausages freeze well for up to 2 months; sauerkraut can be frozen but may change texture. Thaw overnight in the fridge before reheating.
Helpful cooking tips
- Don’t prick the sausages. Piercing lets juices run out and dries them.
- Use oil or nonstick spray to prevent sticking. A hot griddle pan or cast-iron works if your grill is busy.
- If your kielbasa is raw (not pre-cooked), grill over medium heat and check internal temperature—165°F for pork/ground mixes, 160°F for some types—until fully cooked. Most store-bought Polish sausages are smoked and fully cooked; check packaging.
- For smoky depth, finish sausages over a short burst of direct heat to crisp the casing.
- Want an even easier weeknight version? Slice the sausage and brown it in a skillet, then add sauerkraut to warm through. For another easy skillet approach, see this Polish casserole with sausage for inspiration.
Creative twists
- Beer-braised sauerkraut: simmer sauerkraut in lager with sliced onions and apple for a richer side.
- Southwestern kielbasa: top with pickled jalapeños and cilantro instead of mustard.
- Vegetarian option: use plant-based sausages and grill them the same way; warm sauerkraut remains the same.
- Oven method: roast sausages at 400°F for 18–25 minutes, turning halfway. Warm sauerkraut on the stovetop.
- Toppings: caramelized onions, spicy mustard, horseradish, or sauerkraut mixed with apple slices for a sweeter bite.
Your questions answered
Q: Is Polish sausage already cooked?
A: Many commercial Polish sausages (kielbasa) are smoked and fully cooked; packaging should state “fully cooked” or “smoked.” If raw, cook to the safe internal temperature listed on the package (typically 160–165°F depending on meat type).
Q: Can I grill frozen sausages?
A: It’s best to thaw first so the outside doesn’t overbrown while the inside is still cold. If you must grill from frozen, cook over indirect medium heat and allow more time, turning often. Use a thermometer to confirm doneness.
Q: How do I prevent sauerkraut from being too sour?
A: Rinse briefly under cold water and drain to mellow the tang, or heat it with a bit of apple juice, sliced apple, or a teaspoon of sugar to balance acidity.
Q: Can I make this ahead for a party?
A: Yes. Grill the sausages until just done, cool, and refrigerate. Reheat gently on the grill or in an oven before serving. Keep sauerkraut warm in a covered pan or slow cooker.
Conclusion
If you want more background or alternate approaches to this classic, these resources are useful: see a straightforward take at Grilled Polish Sausage and Sauerkraut, a family-friendly cookout version at Grilled Polish Sausage & Sauerkraut a cookout family favorite!, and a minimal-ingredient skillet method at Kielbasa and Sauerkraut Recipe (4 Ingredients) | The Kitchn.
Grilled Polish Sausage with Sauerkraut
Ingredients
Method
- Preheat the grill to medium heat (about 350–400°F). Clean the grates.
- Lightly brush each sausage with vegetable oil. Sprinkle with freshly ground black pepper.
- Place sausages on the grill. Cook, turning every few minutes, until browned on all sides and heated through, about 10–15 minutes.
- Avoid piercing the casings so juices stay inside.
- In the last 3–5 minutes, warm the sauerkraut on a cooler part of the grill in a heatproof pan, or simmer it in a small saucepan over medium heat until hot.
- Add a splash of apple juice, beer, or a pat of butter if desired.
- Transfer sausages to buns (if using). Top with warm sauerkraut and a dollop of mustard. Serve immediately.
