Ingredients
Method
- Heat the grill to medium heat. Between 350F to 400F.
- Place sausages on the heated grill and allow them to brown well. Don't rush this process.
- 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.
- Once the sausages are browned add the sausages, sauerkraut, and sauerkraut juices to the pan with the beer.
- 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.
- 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.