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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
Cook Time 1 hour
Total Time 1 hour 10 minutes
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.