Sauerkraut and Sausage Fan Club, Anyone?
Attention sauerkraut and sausage 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.
Polish Sausage with Saurkraut- A Summer Standby
Saurkraut and sausage is a great summer grilling party food because you can keep those polish 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
PrintWe 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 Heat the beer with celery seed and caraway seeds: 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.)
3 Add sausages and sauerkraut: Once the sausages are browned add the sausages, the sauerkraut and sauerkraut juices to the pan.
4 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.
5 Cover the grill and simmer (a low simmer, not a 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.
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PrintLinks:
Polish Hunters Stew here on Simply Recipes
Beer Braised Chicken and Onions here on Simply Recipes
Hungarian sauerkraut and sausage soup from Pille of Nami-Nami
Choucroute Garnie from Marc of No Recipes
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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I make this every Dyngus Day. Dyngus Day, is a Polish holiday celebrated across Eastern Europe — and within the U.S. where large populations of polish might reside. It’s kind of like Fat Tuesday at the other side of Lent. In cities like Buffalo, NY there are parades, and the food of the day is kielbasa and sauerkraut, and there’s lots of polka music.
I’m in Northern CA, and my kraut of choice is Sonoma Brinery. Thanks for all the great recipe ideas.
Me too! I wish I could have some of that sausage right now. We can only get smaller sausages and we only get all beef, as we live in Argentina. But they would be good like this also.
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
Do you serve with regular mustard or some other type?
Any type of mustard you like. Dijon, yellow, whole grain, your choice. ~Elise
This really looks good but I’m confused as to whether you start with cooked or raw sausages. Both are available at a German market here. Thanks for a clarification. Love your blog, Nan
Kielbasas are usually cooked aren’t they? I would look for cooked. You could make this with raw sausage, but you would probably need to cook them longer, and then make sure they were cooked through before eating. ~Elise