Grilled Polish Sausage and Sauerkraut: Your Ultimate Flavorful Summer Cookout Recipe
Transform your summer cookouts with this incredibly flavorful and surprisingly “hands-off” Grilled Polish Sausage & Sauerkraut recipe. This hearty dish simmers to perfection on your grill, allowing the rich flavors of Polish sausage, tangy sauerkraut, sweet apple juice, grilled onions, and aromatic spices to meld beautifully. It’s a guaranteed family favorite that brings comfort and robust taste to any gathering.
For those who appreciate classic comfort food, especially dishes featuring the wonderful versatility of sauerkraut, this Grilled Polish Sausage & Sauerkraut recipe is an absolute must-try. Around our house, Polish sausage and sauerkraut isn’t just a meal; it’s a culinary cornerstone, cherished for special holidays and equally enjoyed on a casual Tuesday night. The deep, savory notes of the sausage paired with the bright, briny tang of sauerkraut create an irresistible combination that has delighted generations.
While traditional preparations often involve the oven, discovering a way to adapt this beloved recipe for the grill during the glorious summer months has been a true joy. Grilling imparts an unparalleled smoky depth that oven-baking simply can’t replicate, taking this classic dish to an entirely new level of deliciousness. It’s the perfect way to embrace outdoor cooking while still enjoying the nostalgic flavors of a family favorite.
This post is proudly sponsored by Frank’s Kraut, a brand I’ve loved for a lifetime. All opinions expressed are genuinely my own.
Polish Sausage & Sauerkraut: A Cherished Family Tradition
The culinary traditions of our family are deeply rooted in my Polish and German ancestry, and few dishes embody this heritage as much as Polish Sausage & Sauerkraut. Every Easter, without fail, you’ll find a simmering pot of this savory duo alongside our holiday ham, a tradition faithfully passed down from my Grandma. Her kitchen, always filled with the comforting aroma of these ingredients, was the heart of our family gatherings. The mere mention of ham at Grandma’s meant the anticipation of a piping hot, generous serving of sausage and kraut was guaranteed.
It’s no surprise, then, that many of my most cherished recipes feature sauerkraut. These aren’t just modern creations; they are a continuation of centuries of sauerkraut lovers within my lineage. For years, I consistently prepared this particular dish in the oven. However, with the arrival of warmer weather and the irresistible call of grilling season, I began to envision a backyard barbecue rendition of this cherished classic. The idea of infusing that distinctive smoky char into a dish so close to my heart was simply too good to resist, leading to the development of this fantastic grilled version.
Essential Ingredients for Grilled Polish Sausage & Sauerkraut
When it comes to preparing delicious grilled Polish sausage and sauerkraut, the choice of liquid is often debated. Many home cooks swear by beer, and indeed, beer can add a wonderful depth to certain recipes, like my excellent slow-cooked crockpot brats. However, for this particular grilled rendition, I’ve opted for apple juice, and for good reason.
The natural sweetness of the apple juice provides a beautiful counterpoint to the sharp tang of the sauerkraut and the savory saltiness of the Polish sausage. This delicate balance of flavors is what truly elevates the dish, making it both comforting and incredibly nuanced. Beyond the star ingredients – premium Polish sausage, high-quality Frank’s Kraut, and apple juice – you’ll only need a few additional items to create this masterpiece: a large onion, robust Dijon mustard, and the earthy notes of both celery and caraway seeds. These humble ingredients combine to create a symphony of flavors that will have everyone asking for seconds.
The journey to this mouthwatering dish begins with grilling your Polish sausage and onions. The initial grilling step is crucial for developing those coveted char marks and infusing a smoky flavor that truly defines a great barbecue dish. My preferred Polish sausage is typically pre-smoked, meaning it’s already cooked through. This makes the grilling process focused on flavor and texture rather than cooking it from raw, which simplifies preparation considerably.
How Long to Grill Polish Sausage for Perfection?
The secret to perfectly grilled Polish sausage lies in patience and a gentle touch. Resisting the urge to crank up the heat is paramount. Low heat is your greatest ally in this process, ensuring that the sausages develop a beautiful exterior without sacrificing their internal juiciness. A common mistake is to grill too quickly over high heat, which often leads to split casings and the precious juices escaping into the grill. This not only results in dry sausages but also a less flavorful outcome.
For pre-smoked Polish sausage, you’re primarily aiming for those appealing grill lines and a bit of smoky char, which should only take a few minutes per side. If you’re using unsmoked Polish sausage, which requires cooking through, ensure the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius) using a reliable meat thermometer. Always remember: low and slow is the way to go for tender, flavorful grilled kielbasa.
Grilling Onions to Sweet Perfection
Grilling onions alongside the sausage adds another layer of sweet, smoky flavor that perfectly complements the overall dish. When grilling onion slices directly on the grates, a bit of care is needed to prevent them from slipping through into the coals. If you’re concerned about losing precious onion rings, a grill mat can be a fantastic tool, providing a stable surface while still allowing for that essential smoky infusion. Simply heat up the mat and place your onions on top for worry-free grilling.
While grilling the onions isn’t strictly mandatory, I highly recommend it for the delightful char and caramelized sweetness they develop. Brushing them lightly with a little vegetable oil before placing them on the grill helps them cook evenly and prevents sticking, resulting in beautifully tender and slightly smoky onion rings that are a true highlight of this dish.
Integrating the Sauerkraut: The Heart of the Dish
Once your Polish kielbasa and onions have achieved their perfect grilled marks and smoky essence, it’s time for them to mingle with the sauerkraut, allowing all those incredible flavors to marry and deepen on the grill. This is where the magic truly happens, as the ingredients simmer together, creating a harmonious and robust profile.
A frequently asked question when working with sauerkraut is, “Do I need to rinse it?” My honest answer is: it truly depends on the recipe. Some dishes, such as my intriguing Sauerkraut Chocolate Cake, benefit from rinsing the kraut to mellow its acidity. However, for a savory recipe like this grilled sausage and kraut, rinsing would actually do a disservice to the final product. You want to retain all the vibrant, complex flavors that the sauerkraut and its natural juices have to offer. These juices are packed with beneficial probiotics and intense flavor that are essential for the authenticity and deliciousness of this dish.
Explore The Ultimate Guide to Sauerkraut for More Tips and Recipes
For convenience and easy cleanup, I highly recommend using a recyclable, disposable aluminum pan for the simmering stage. This allows you to effortlessly combine and cook the ingredients directly on the grill, minimizing dishes and maximizing enjoyment. Of course, any grill-safe pan will work perfectly well if you prefer a more permanent option.
In your chosen pan, first combine the apple juice, Dijon mustard, celery seed, and caraway seed. Give this mixture a good stir to ensure the spices are well distributed and the mustard is fully incorporated. Next, add the entire bag of Frank’s Kraut, including all of its natural juices, and stir it into the liquid base. Finally, arrange your beautifully grilled onions over the top of the sauerkraut mixture, ready for the next step.
On the day I prepared this particular batch, I used ring sausage, which I found benefited from being cut into quarters. This allowed the sausage pieces to fit more snugly and evenly into the pan with the sauerkraut, ensuring every piece could absorb the delicious simmering liquid and spices. Once cut, gently nestle the grilled Polish kielbasa pieces down into the sauerkraut mixture. Cover your grill, and let this fantastic medley simmer on low heat for approximately one hour. This extended simmer time is crucial, allowing all the individual flavors to meld into a rich, cohesive, and deeply satisfying dish.
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If this incredible recipe for Grilled Polish Sausage & Sauerkraut has captured your attention, make sure you can easily find it again! Pin it to your favorite Pinterest recipe board before you go, so it’s always ready for your next cookout inspiration!
Grill Out With Frank’s Kraut!
Frank’s Kraut is more than just a condiment; it’s an essential ingredient that elevates any dish, especially those prepared on the grill. For the entire month of June, Frank’s Kraut has been offering these special, limited edition T-Shirts to celebrate the joy of grilling. Want to snag one for yourself and showcase your love for kraut? It’s simple: just tag them in your grilling photos on Instagram, and you might be selected to win one of these coveted t-shirts, while supplies last. It’s a fun way to engage with a brand that brings so much flavor to our tables!
Celebrate Flavor with Frank’s Kraut: A Culinary Journey
My culinary journey and relationship with Frank’s Kraut is a long-standing one, stretching back many years. Over this time, I’ve had the pleasure of developing a diverse array of sauerkraut recipes for them, showcasing its incredible versatility – from savory appetizers that tantalize the taste buds to surprising desserts that challenge expectations. I’ve even coined my own term, “Reubenize,” to describe the exciting process of infusing the unmistakable flavors of a classic Reuben sandwich into all sorts of creative dishes. The “Reubenize” concept (learn more here!) has become quite popular among my readers, inspiring many to experiment with kraut in new and exciting ways!
However, my appreciation for Frank’s Kraut isn’t just a matter of years; it spans decades. It’s the one and only sauerkraut brand my family has ever consumed. Coming from strong Polish and German heritage, where sauerkraut is a dietary staple and a point of culinary pride, that’s truly saying something. This unwavering loyalty speaks volumes about the consistent quality, authentic flavor, and overall excellence that Frank’s Kraut consistently delivers. It’s more than just an ingredient; it’s a taste of home and tradition.
LOVE SAUERKRAUT? Join the Frank’s Kraut Community!
Stay connected with Frank’s Kraut across their social media platforms to discover an abundance of delicious recipes throughout the year. They’re constantly sharing new and exciting ways to incorporate sauerkraut into your meals. Follow them on Facebook, Twitter, Pinterest, and Instagram for everything sauerkraut-related!
More Irresistible Cookout & Sauerkraut Grilling Recipes
I’ve gathered a treasure trove of sauerkraut recipes that I sincerely hope you’ll explore and enjoy. While there’s a world of kraut dishes to discover, today’s focus is on those quintessential summertime backyard barbecues. Here are some other phenomenal grilling recipes where sauerkraut takes center stage, guaranteed to make your outdoor cooking unforgettable:
- Reuben Burger – Experience all the beloved flavors of a classic Reuben sandwich, masterfully packed into a juicy burger patty, perfect for the grill.
- Bacon Wrapped Pork Loin with Sauerkraut Stuffing – This dish looks incredibly impressive and gourmet, yet it’s surprisingly simple to prepare, making it ideal for entertaining guests.
- Kraut Stuffed Bacon Wrapped Brats – These sensational brats are generously stuffed with tangy Frank’s Kraut and then lovingly wrapped in savory bacon before being grilled to absolute perfection.
- Spicy Bacon Kraut Burger – Imagine the spicy kick of a jalapeño popper combined with the rich, savory goodness of a sauerkraut burger for an explosion of flavor.
- Creamy Kraut & Mushroom Noodles with Brats – A wonderfully hearty and comforting dish that’s equally fantastic whether cooked on the grill or over a crackling campfire.
- Brat Burgers – This innovative creation looks just like a classic hamburger, but with every bite, you’ll savor the unmistakable, delicious taste of a traditional bratwurst.
- Sauerkraut Salad – A refreshing and zesty side dish that also makes an exceptional topping for hot dogs, bratwurst, and even your favorite burgers.
Now, let’s dive into the full, easy-to-follow recipe for this incredibly delicious Grilled Polish Sausage & Sauerkraut! Enjoy! 
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Print Recipe
Grilled Sausage & Sauerkraut
Equipment
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Franks Kraut, Shredded, Canned, 14-Ounce (Pack of 24)
Ingredients
- 3 pounds Smoked Polish Sausage
- 1 large onion sliced into “ring” sections
- vegetable oil for brushing the onions
- 1 1/2 cups Apple Juice or cider
- 1 2 pound bag of Frank’s Kraut
- 1 Tablespoon Dijon mustard
- 1/2 Tablespoon caraway seed
- 1 teaspoon celery seed
Instructions
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Set your grill to low heat, ideally around 180 degrees Fahrenheit (82°C). Place the smoked Polish sausages directly onto the grill grates. Grill them slowly to achieve beautiful grill marks and infuse a smoky flavor. Remember, slow grilling is key here; cooking too fast over high heat will cause the sausage casings to split, resulting in a loss of delicious juices.
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Lightly brush your sliced onions with vegetable oil and add them to the grill alongside the sausages. This helps them caramelize and prevents sticking.
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Both the sausages and onions should develop those attractive grill marks within just a few minutes of slow grilling. Flip them carefully to ensure even charring.
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While the sausage and onions are slowly grilling, prepare your sauerkraut mixture. In a grill-safe pan (an aluminum disposable pan works wonderfully for easy cleanup), combine the apple juice, Dijon mustard, caraway seed, and celery seed. Stir well to mix all the ingredients. Then, stir in the entire 2-pound bag of Frank’s Kraut, ensuring to include all of its flavorful juice. Remove the pan from the grill for now.
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If you are using ring sausage, cut the grilled links into quarters or smaller pieces to fit comfortably in the pan. Gently nestle the grilled sausage pieces and the grilled onion slices into the kraut mixture in the pan.
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Place the uncovered pan back onto the grill, close the lid, and continue cooking on a low simmer for approximately one hour. This allows the flavors to fully meld and deepen, creating a rich, cohesive dish.
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Serve this hearty Grilled Polish Sausage & Sauerkraut as is, directly from the pan, or serve it on sturdy hard rolls for a delicious sandwich option. Enjoy!