Grilled Polish Sausage and Sauerkraut

Grilled Polish Sausage and Sauerkraut is a beloved dish rooted in Central and Eastern European tradition. Hence, it is known for its rich, hearty flavors and simple preparation. At its core, the recipe features two classic ingredients: Polish sausage, and sauerkraut. It brings a tangy brightness to balance the savory meat.

Typically served with rye bread, boiled potatoes, or pierogi, this recipe is a staple at Polish gatherings, holiday tables, and casual weeknight dinners alike.

Its origins generally lie in Poland’s rural kitchens, where fermentation and smoking were key preservation methods. The pairing of sauerkraut and kielbasa reflects both necessity and flavor harmony, sustaining families through long winters and celebrating the bounty of autumn harvests. Today, it remains a cherished example of old-world flavor—hearty, honest, and deeply satisfying. In Polish-American communities, the dish endures as a nostalgic favorite. It’s often prepared in slow cookers or baked casseroles, shared at church suppers and family reunions, carrying with it the warmth of heritage and home.

What Is the Difference Between Polish Sausage and Kielbasa?

All kielbasa is Polish sausage, but not all Polish sausage is kielbasa. It depends on how the term is used.

Kielbasa is simply the Polish word for “sausage.” In Poland, it refers to any kind of sausage, including dozens of regional varieties (smoked, fresh, cured, spicy, garlicky, etc.).

In the U.S. and other English-speaking countries, for instance, “kielbasa” typically refers to a specific type of smoked Polish sausage made from pork. It is often seasoned with garlic, marjoram, and pepper. It’s U-shaped, fully cooked, and sold in vacuum packs.

“Polish sausage” is a broader term and could refer to kielbasa or any sausage of Polish origin or style—fresh, smoked, or even spicy.

Why This Recipe

I just returned from about a three-week cruise to Scandinavia, Germany, Poland, and Estonia. Therefore, I am highlighting some of the regional dishes from that area. Also, everyone knows and loves Polish sausage, so this seemed like a simple, tasty recipe to highlight. Finally, I hope you enjoy it.

Grilled Polish Sausage and Sauerkraut Joke

Why did the sauerkraut break up with the Polish sausage?
Because it couldn’t kielbasa the drama anymore!

(Feel free to groan—just like a good sausage, the joke’s a little cheesy.)

Mr. Sam

Grilled Polish Sausage and Sauerkraut

Polish Sausage and Sauerkraut is a beloved dish rooted in Central and Eastern European tradition. It is known for its rich, hearty flavors and simple preparation. At its core, the recipe features two classic ingredients: kielbasa, and sauerkraut, Thit brings a tangy brightness to balance the savory meat.

Print Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: Polish

Ingredients Method Notes

Ingredients

  

• 3 LBS Polish Sausage
• 2 12 Ounce Cans Lager or Pilsner Beer
• 3 Cups Sauerkraut I recommend Franks Polish style sauerkraut. It contains caraway seeds which adds to the flavor.
• 1 Yellow Onion Large and sliced.
• 2 Tbl Canola Oil
• 1 Tsp Salt
• 1 Tsp Pepper
• 1 Tsp Garlic Powder
• 1/2 Tbl Caraway Seed If not using Polish Style Sauerkraut, increase this to 1 tablespoon.

Method

 

1. Heat the grill to medium heat. Between 350F to 400F.
2. Place sausages on the heated grill and allow them to brown well. Don't rush this process.
3. While the sausages are cooking, place beer in a pan and either heat it on the stove or if you have a side burner on the grill, use that. Stir in the celery and caraway seeds, garlic powder, pepper, and salt. Bring to a simmer.
4. Once the sausages are browned add the sausages, sauerkraut, and sauerkraut juices to the pan with the beer.
5. Add the sliced onion and the Canola oil. Either on the stove or in a pan on the grill, grill the onions until soft and caramelized. When done, add to the beer, sauerkraut, and sausage.
6. Simmer for 30 minutes to one hour before serving. Cut the sausages into serving-sized pieces before serving.

Notes

Serve with mustard, stone ground, or Dijon are all great choices.  

Typically served with rye bread, boiled potatoes, or pierogi. This recipe is a staple at Polish gatherings, holiday tables, and casual weeknight dinners alike.