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Grilled Kielbasa with Sauerkraut

Source of Recipe

From "BBQ USA" by Steven Raichlen


Recipe Introduction

"The Polish Americans of Chicago have immeasurably enriched North America's barbecue repertory by sizzling the smoky, garlicky, Polish sausage, kielbasa, on the grill. Kielbasa on a roll is a magnificent sandwich to jack open your jaws for—especially when served under a tangy carpet of sauerkraut."

List of Ingredients

â—¦ 1 ½ pounds fully cooked kielbasa
â—¦ 1 bottle (12 ounces) beer
â—¦ 1 small onion, thinly sliced
â—¦ 1 pound sauerkraut
â—¦ 4 crusty round rolls or kaiser rolls, split
â—¦ 1 tablespoon butter, melted (optional)
â—¦ Sharp mustard


Recipe

Cut the kielbasa into 4 equal pieces. Cut each piece almost in half lengthwise (you don't want to cut through the casing at the bottom) then open the kielbasa like a book. Place the beer and onion in a sauté pan or nonstick frying pan. Add most of the sauerkraut juice (leave a little in the kraut to keep it moist). Bring the mixture to a gentle simmer over medium heat. Add the kielbasa, cut side down, and let simmer gently until soft and moist, about 10 minutes. Transfer the kielbasa to a platter. Discard the onion slices and pour out all but 3 tablespoons of the cooking liquid from the sauté pan. Add the sauerkraut to the sauté pan and warm it on the stove or on the side burner of your grill.

Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Place the kielbasa on the hot grate and grill it until the casing is crisp and the inside is lightly browned, 4 to 6 minutes per side, turning with tongs. If you like your rolls toasted (not everyone does), brush the cut sides with melted butter and place the rolls on the grill for a minute or so.

To serve, slather the rolls with mustard, then pile on the grilled kielbasa and sauerkraut.

Serves 4