We recommend jarred fresh sauerkraut , which
you can find in the refrigerated section of the grocery store. If you
don't have a grill, or this isn't grilling season, you can also put all
ingredients into a casserole dish and bake in a 350°F oven for 1 1/2
- 2-3 pounds kielbasa, Polish sausage or bratwurst
- 1 to 2 light-colored (not dark) beers
- 1 to 1 1/2 pints of sauerkraut
- 2 medium yellow onions, thickly sliced
- 2 Tbsp vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1 Tbsp. caraway seed
1 Grill the sausages slowly over medium heat,
allowing them to get well browned. Be patient; do not be tempted to
grill the links over high heat, or they will break open and the juices
and fat will drain into the grill (they may break open anyway, but
they'll break less if you cook them slowly).
2 While the sausages are cooking, put an aluminum grilling pan
on a cooler part of the grill and pour in the beer. Stir in the celery
and caraway seeds and salt. Bring to a simmer. (This may require
covering the grill.) Once the sausages are browned add the sausages, the
sauerkraut and sauerkraut juices to the pan.
3 Grill the onions. Paint the sliced onion with the vegetable
oil and grill on high direct heat. If your grates are too wide and
you think you will lose too much onion through the grates, you can
either skip the grilling part and put the onions directly into the beer
bath, or you can cut the onions in halves or quarters and grill them
that way. Then slice them and add them to the beer.
4 Cover the grill and simmer (a low simmer, not a boil) for 30
minutes to 2 hours before serving.
Serve as is in a bowl or on a plate, or in a sandwich roll. Serve
with mustard on the side.