Grilled Polish Sausage

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Attention sausage and sauerkraut lovers! I think it’s time we had our own fan club, don’t you? I nominate my Minnesota-raised father as the honorary chairman of that club. All I have to do is mention the words sausage and sauerkraut, and it doesn’t seem to matter what else is involved. He’s all over it. (Hmm, S & S pizza anyone?)

In this case when I mentioned we were grilling polish sausages and then simmering them in beer with sauerkraut and onions, he couldn’t get here fast enough.

This is great summer grilling party food because you can keep those sausages simmering for a couple hours on the grill, ensuring you have hot food ready throughout the party. From what I understand, this dish is a summer standby in Wisconsin and Minnesota. Dad thinks it’s pretty common in Nebraska too. I’m just happy it made its way to Northern California. My patio to be specific. Enjoy.

Grilled Polish Sausage Recipe

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  • Prep time: 5 minutes
  • Cook time: 1 hour
  • Yield: Serves 4-6

We recommend jarred fresh sauerkraut (like Bubbies), which you can find in the refrigerated section of the grocery store. If you don't have a grill, or this isn't grilling season, you can also put all ingredients into a casserole dish and bake in a 350°F oven for 1 1/2 hours.

Ingredients

  • 2-3 pounds kielbasa, Polish sausage or bratwurst
  • 1 to 2 light-colored (not dark) beers
  • 1 to 1 1/2 pints of sauerkraut
  • 2 medium yellow onions, thickly sliced
  • 2 Tbsp vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1 Tbsp. caraway seed
  • Mustard

Method

1 Grill the sausages slowly over medium heat, allowing them to get well browned. 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).

2 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, the sauerkraut and sauerkraut juices to the pan.

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3 Grill the onions. Paint the sliced onion with the vegetable oil and grill on high 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.

4 Cover the grill and simmer (a low simmer, not a boil) for 30 minutes to 2 hours before serving.

Serve as is in a bowl or on a plate, or in a sandwich roll. Serve with mustard on the side.

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Links:

Hungarian sauerkraut and sausage soup from Pille of Nami-Nami

Sauerkraut with Sausage; No tolerance for picky eaters from Thyme for Cooking

Diane's Sauerkraut and Kielbasa from Kirsten's Home Cooking

Choucroute Garnie from Marc of No Recipes

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Showing 4 of 33 Comments

  • Mary

    A friend of mine is having the sauerkraut and sausage meal and ask us to bring a salad. What type of salad should accompany this type of meal. Thank you in advance.

    Personally I love coleslaw with sausage. But then, that’s just a raw form of sauerkraut. But it would taste good. ~Elise

  • Amanda B

    I just had to laugh when you mentioned a sausage & sauerkraut pizza! When I was pregnant, I craved sauerkraut like nobody’s business. I also craved spicy things, so a co-worker made me a special “pregnancy pizza” with sauerkraut, sausage, & jalapenos. It sounds gross, but it was DELICIOUS! I’m definitely in the “S&S” fan club! Thanks for sharing. I think I’ll grab a fork and start eating kraut straight from the jar right now!

  • Angel

    It’s very popular in Pennsylvania as well, mostly the western side, but also parts of middle PA. We usually make it with pork, and old German tradition brought over by many German families!

  • Serenite

    As a Polish girl I must say I’m somehow proud that the name “kielbasa”, which in polish means any type of sausage, is used around the world. ^^ Somebody mentioned “kielbasa&kapusta” which is even more surprising to me (“kapusta” is simply cabbage). The easiest way to prepare the dish similar to this one is just to fry some chopped onion with a little bit of oil on the frying pan, and the sausages and fry it all for a couple of minutes. It tastes wonderful with traditional Polish bread! :)

  • Gary Langenfeld

    I am from Minnesota also, and am from German descent. I lived in a town that the yearly festival was sauerkraut days. So, you can see I know sauerkraut. Most recipes are bland and this one sounds like the one from my younger days. I will can hardly wait to try it. How about a club for German cooking. Ya,ya, sure ya betcha.

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