Grilled Sausage and Sauerkraut
Description
It's grilling time and time to cook this summertime favorite. Use your favorite linked sausage and simmer it in light colored beer, onions, sauerkraut, caraway and celery seed.
Ingredients
2-3 lb. kielbasa, Polish sausage, pork sausage or bratwurst
1 - 2 light colored beers (not dark)
1 - 1 1/2 pints jarred refrigerated sauerkraut
2 medium yellow onions, thickly sliced*
2 T. vegetable oil
1 t. salt
1/2 t. celery seed
1 T. caraway seed
favorite mustard, for serving, if desired
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Grill sausages slowly over medium heat until well browned. Do not grill over high heat or they'll break open and juices and fat will drain into the grill. They could break open anyway, but they'll break less if you cook more slowly.
While sausages are grilling, place an aluminum grilling pan on a cooler part of the grill and pour in the beer; stir in celery and caraway seeds and salt; close grill; bring to a simmer.
Once sausages are browned, add sausages, sauerkraut and its juices to the pan.
Brush the sliced onions with the oil; grill on high direct heat. If grates are too wide and too much onion will fall through the grates, skip the grilling part and put the onions directly into the beer bath, or cut the onions in halves or quarters and grill. Then slice them and add them to the beer.*
Cover grill; simmer on low simmer, not a boil for 30 minutes to 2 hours before serving.
Cut sausages into serving sized pieces. Place on a platter.
Serve with mustard on the side, if desired.
4-6 servings.
Tip: This can also be made by placing all ingredients in a casserole dish and baked at 350 degrees for 1 1/2 hours.