Discover the ultimate flavor combination with Grilled Polish Sausage & Sauerkraut – an effortlessly delicious cookout recipe that brings a taste of tradition to your table. Simmered to perfection in a rich blend of apple juice, tangy kraut, smoky grilled onions, and aromatic spices, this dish is a true hands-off masterpiece. Get ready to elevate your grilling game with this beloved family favorite!
Grilled Polish Sausage & Sauerkraut: A Summer Cookout Essential
If you’re a long-time reader, you know my deep affection for sauerkraut recipes, and this Grilled Polish Sausage & Sauerkraut recipe is no exception. Sauerkraut and Polish sausage are more than just ingredients in my household; they represent a staple, a comforting presence at holiday feasts and simple Tuesday night dinners alike. This particular rendition, adapted for the grill, perfectly blends cherished tradition with the joy of summer outdoor cooking. There’s something truly special about the smoky char that transforms this classic dish into an irresistible barbecue sensation.
Embracing the grilling season with a fresh twist on a timeless recipe fills me with delight! The opportunity to take a dish usually reserved for the oven and bring it outdoors, infusing it with that quintessential summer smoky flavor, is an absolute win.
This post is proudly sponsored by Frank’s Kraut. While this content is sponsored, my heartfelt opinions and decades-long love for their superb sauerkraut are entirely my own.
Polish Sausage & Sauerkraut – A Cherished Family Tradition
For generations, Polish Sausage & Sauerkraut has been a centerpiece of family gatherings. Every Easter, I prepare Smoked Polish Sausage & Sauerkraut, a tradition passed down from my Grandma. Her kitchen always smelled of this wonderful dish, a comforting aroma that signaled warmth and togetherness. If ham was on the menu, you could bet a piping hot serving of sausage and kraut would be right there beside it.
Given my Polish and German heritage, this culinary lineage is hardly surprising. Indeed, many of my most cherished recipes are deeply rooted in centuries of sauerkraut appreciation within my family. This rich history underscores why sauerkraut isn’t just an ingredient for me; it’s a connection to my roots, a taste of home, and a legacy I proudly continue to share.
Historically, I’ve always prepared this hearty dish in the oven, especially during colder months. However, as the sun began to shine and the grilling season approached, a new idea sparked: why not bring this family favorite outdoors? A backyard barbecue twist seemed like the perfect way to infuse this classic with a fresh, summery vibe, transforming it into an ideal grilled Polish sausage recipe.
Essential Ingredients for Grilled Polish Sausage & Sauerkraut
While many might suggest beer as the liquid base for a recipe like this, and I agree it makes a fantastic addition in some dishes (like my delicious slow-cooked Reuben-style brats), for this grilled version, I opt for apple juice. The natural sweetness of apple juice beautifully complements the assertive tang of the sauerkraut and the savory saltiness of the Polish sausage. It creates a harmonious balance of flavors that truly sets this recipe apart, making it an ideal choice for a delightful grilled sausage and kraut experience.
Beyond the star ingredients of quality Polish sausage, vibrant Frank’s Kraut, and the aforementioned apple juice, you’ll only need a few more items: a large onion, a touch of Dijon mustard for a zesty kick, and both celery and caraway seeds to round out the traditional flavors. These simple components combine to create a deeply satisfying and surprisingly complex dish that will quickly become a grilled Polish sausage and sauerkraut favorite.
We kick off this culinary adventure by grilling the sausages and onions. This initial step is crucial for developing that appealing char and those distinctive grill marks that promise a layer of smoky flavor. The Polish sausage I typically use is already smoked, meaning it’s pre-cooked, simplifying the grilling process significantly. This ensures your grilled Polish sausage starts with a great foundation of flavor and texture.
How to Perfectly Grill Polish Sausage
The secret to perfectly grilled Polish sausage lies in patience and precise temperature control. Your grill should be set to a low heat, allowing the sausages to cook gently without rushing. This “low and slow” approach is your greatest ally here, preventing common grilling mishaps and ensuring a superior end result.
Resist the temptation to crank up the heat in an attempt to speed up the process. Grilling Polish sausage too quickly over high heat will inevitably lead to split casings, causing all those delicious, flavorful juices to escape and drip into the grill. This not only dries out the sausage but also sacrifices a significant amount of its rich taste and succulent texture.
For pre-smoked sausages, achieving those beautiful grill lines and a light char will only take a few minutes per side on low heat. Since they are already cooked, this step is primarily about adding texture and smoky depth. If you’ve purchased unsmoked Polish sausage, which requires cooking, ensure its internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius) as measured with a reliable meat thermometer for food safety and optimal doneness. Remember, the goal is always a juicy, flavorful grilled Polish sausage, not a dry and split one.
Grilling Onions to Perfection
When grilling onions directly on the grates, especially when sliced into rings, a bit of care is required to prevent them from slipping through into the coals. If you’re concerned about this, or simply prefer an easier flipping experience, I highly recommend using a grill mat. These mats are fantastic for delicate items and ensure your onions get perfectly cooked without the risk of loss.
While grilling the onions is an optional step, I strongly advocate for it. The char and smoky essence they acquire on the grill add an incredible depth of flavor that complements the Polish sausage and sauerkraut beautifully. A light brush with vegetable oil before grilling helps them cook evenly and prevents sticking, resulting in tender, caramelized, and smoky grilled onions that elevate the entire dish. This extra effort for the grilled onions is truly worth it for the enhanced taste profile.
Integrating the Sauerkraut: A Symphony of Flavors
With your kielbasa and onions beautifully grilled, it’s now time for the grand mingling of flavors. This stage is where the magic truly happens, as all the components come together to simmer and meld into a rich, cohesive dish on the grill.
A frequently asked question I receive is, “Do I have to rinse my sauerkraut?” The honest answer is: it truly depends on the specific recipe. For certain dishes, rinsing the kraut is absolutely essential – my Sauerkraut Chocolate Cake, for instance, benefits greatly from it, as it helps temper the kraut’s acidity while retaining its unique moisture and texture. However, for recipes like this grilled Polish sausage and sauerkraut, rinsing the kraut would actually be a disservice to the dish.
In this context, you want to embrace and utilize every ounce of the rich, complex flavors that the sauerkraut and its natural juices have to offer. The briny, tangy liquid is packed with a depth that contributes significantly to the overall taste profile, creating a truly authentic and robust experience for your grilled Polish sausage and sauerkraut. So, for this recipe, skip the rinse and let the kraut shine!
The Ultimate Guide to Sauerkraut
When it comes to simmering, I find a recyclable and disposable aluminum pan to be incredibly convenient. It significantly cuts down on mess and dishwashing, making cleanup a breeze after a satisfying cookout. However, any grill-safe pan will work perfectly to hold your grilled Polish sausage and sauerkraut mixture.
In this pan, I first combine the apple juice, Dijon mustard, celery seed, and caraway seed, giving them a good stir to integrate the flavors. Then, I add the glorious Frank’s Kraut, ensuring to include all its flavorful juices, and mix it thoroughly into the liquid base. Finally, the beautifully grilled onions are gently laid on top of the sauerkraut, setting the stage for the next flavorful phase of this grilled Polish sausage and sauerkraut recipe.
On this particular day, I purchased ring sausage, which I conveniently cut into quarters before adding it to the pan. This allows the pieces to fit perfectly and nestle deeply into the sauerkraut mixture, ensuring every bite is infused with flavor.
Once the grilled Polish kielbasa pieces are comfortably settled in the sauerkraut, simply close the lid of your grill. Let this delightful concoction simmer on low heat for approximately one hour. This extended, gentle simmering period allows all the flavors to fully meld and deepen, creating an incredibly rich and satisfying grilled Polish sausage and sauerkraut dish that is perfect for any gathering.
Love This Recipe? Pin It for Later!
Don’t let this incredible Grilled Polish Sausage & Sauerkraut recipe slip away! If you’re eager to try this flavorful cookout classic, make sure you can easily find it when grilling season arrives. Pin it to your favorite Pinterest recipe board now, and you’ll always have this delicious and easy-to-make dish at your fingertips!
Grill Out With Frank’s Kraut: Join the Community!
For decades, Frank’s Kraut has been more than just a brand; it’s been a staple in kitchens across the nation, synonymous with quality sauerkraut. They love to see their loyal fans enjoying their products, especially during grilling season! In recognition of their community, Frank’s Kraut periodically runs fun promotions and giveaways.
Currently, for instance, they’ve been celebrating summer by giving away limited-edition T-shirts that boldly proclaim “Grill Out With Frank’s Kraut!” Want to score one for yourself and show off your kraut-loving spirit? It’s simple: capture your grilling moments featuring Frank’s Kraut, tag them in your photos on Instagram, and you might just be one of the lucky winners selected to receive a t-shirt, while supplies last. It’s a fantastic way to engage with a brand that’s been a part of so many family traditions, and perhaps even inspire others to discover the versatile deliciousness of Frank’s Kraut for their next grilled Polish sausage feast!
Celebrate Flavor with Frank’s Kraut: A Culinary Journey
My culinary journey with Frank’s Kraut extends back many years, marking a deeply rooted relationship built on shared passion for delicious food. Over this time, I’ve had the pleasure of developing a wide array of innovative sauerkraut recipes for them, showcasing its incredible versatility. From tantalizing appetizers that surprise and delight, to hearty main courses, and even unexpected desserts, Frank’s Kraut has proven its adaptability time and again. I’ve even coined my own term, “Reubenize,” to describe the exciting process of infusing the iconic flavors of the traditional Reuben sandwich into all sorts of creative dishes. This concept of “Reubenize everything” has become quite popular among my readers, celebrating the rich, savory, and tangy profile that sauerkraut brings to the table.
But my admiration for Frank’s Kraut isn’t merely a matter of years; it spans decades. It’s the only sauerkraut my family has ever consistently enjoyed. Coming from a heritage rich in both Polish and German culinary traditions, a heritage where sauerkraut is fundamental, that statement speaks volumes about the brand’s exceptional quality and consistent flavor. For us, Frank’s Kraut isn’t just an ingredient; it’s a taste of home, a connection to our ancestry, and an essential part of our family’s flavor tapestry. Its enduring presence in our kitchen, especially in beloved recipes like grilled Polish sausage and sauerkraut, highlights its irreplaceable role.
Are You a Sauerkraut Lover?
Join the vibrant community of sauerkraut enthusiasts! Follow Frank’s Kraut on their various social media channels to stay inspired with delicious new recipes and exciting ideas throughout the year. Connect with them on Facebook, Twitter, Pinterest, and Instagram for all things sauerkraut! You won’t want to miss out on their latest tips, tricks, and mouth-watering recipes that feature this incredible ingredient, perfect for your next grilled Polish sausage adventure.
More Sizzling Cookout & Sauerkraut Grilling Recipes
My passion for sauerkraut knows no bounds, and I’ve curated an extensive collection of sauerkraut recipes that I hope you’ll explore and enjoy. But today, our focus shines brightly on those cherished summertime backyard barbecues – moments filled with sunshine, smoky aromas, and unforgettable flavors. Beyond our star Grilled Polish Sausage & Sauerkraut, I have several other outstanding grilling recipes where sauerkraut takes center stage, proving its versatility and deliciousness in outdoor cooking:
- Reuben Burger – Experience all the iconic flavors you adore in a classic Reuben sandwich, masterfully transformed into a juicy, grilled burger! A truly satisfying twist.
- Bacon Wrapped Pork Loin with Sauerkraut Stuffing – An elegant and impressive meal that looks sophisticated but is surprisingly simple to prepare, perfect for special guests.
- Kraut Stuffed Bacon Wrapped Brats – These sensational brats are generously stuffed with tangy Frank’s Kraut and then lovingly wrapped in smoky bacon before being grilled to absolute perfection.
- Spicy Bacon Kraut Burger – Imagine the spicy kick of a jalapeño popper perfectly combined with the robust flavor of a sauerkraut burger. A fiery and flavorful sensation!
- Creamy Kraut & Mushroom Noodles with Brats – This hearty and comforting dish is incredibly versatile, ideal for a cozy meal at home or as a delicious campfire treat.
- Brat Burgers – Enjoy the familiar and satisfying taste of a classic bratwurst, cleverly disguised in the convenient and crowd-pleasing form of a grilled burger!
- Sauerkraut Salad – A refreshing and vibrant side dish that also serves as an outstanding topping for hot dogs and burgers, adding a burst of tangy flavor.
It’s time to dive into this incredibly easy and utterly delicious Grilled Polish Sausage & Sauerkraut recipe! Happy grilling, everyone! 
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Print Recipe
Grilled Sausage & Sauerkraut
Equipment
- 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
- Set grill to low heat. (Approximately 180 degrees Fahrenheit / 82 degrees Celsius) Place the sausages directly on the grill, allowing them to grill slowly to achieve some lovely grill marks. *The key here is low and slow – grilling too fast over high heat will cause your sausage casings to split, resulting in the loss of all their flavorful juices.
- Lightly brush the onion slices with vegetable oil and add them to the grill alongside the sausages.
- Both the sausage and onions will develop beautiful grill marks in just a few minutes, thanks to the controlled low heat.
- While these are slowly grilling, take a grill-safe pan and combine the apple juice, Dijon mustard, caraway seed, and celery seed. Stir well to mix. Then, stir in the Frank’s Kraut, making sure to include all its delicious juice. Remove the pan from the grill for now.
- If using link sausage, cut it into quarters for easier serving and to fit better in the pan. Gently nestle the grilled sausage pieces and the grilled onions into the kraut mixture in the pan.
- Place the pan, uncovered, back on the grill and close the lid. Continue cooking them on a low simmer for approximately one hour, allowing all the flavors to meld beautifully.
- Serve this delicious Grilled Polish Sausage & Sauerkraut as is, or on toasted hard rolls for a complete meal.
Notes
Nutrition
Calories: 306kcal |
Carbohydrates: 11g |
Protein: 16g |
Fat: 22g |
Saturated Fat: 8g |
Polyunsaturated Fat: 14g |
Cholesterol: 82mg |
Sodium: 1509mg |
Fiber: 1g |
Sugar: 4g