Ingredients in Grilled Polish Sausage & Sauerkraut
Many people might tell you that the best way to make a recipe like this is to use beer. And I’m not saying that’s wrong, I have a great crockpot recipe that uses it, too. But for this one, I went with apple juice. I love the sweetness it gives to the recipe along with the tang of the kraut and saltiness of the sausage.
In addition to the Polish Sausage, Frank’s Kraut and apple juice, all you will need is onion, Dijon mustard, and both celery and caraway seeds.
You’ll begin by grilling your sausage and your onions to get that bit of char and those nice grill lines. The sausage I purchase is already smoked, so it’s already cooked.
How long do I grill Polish sausage?
The key to grilling the Polish is to not rush it. Low heat is your friend, and you’ll be so glad you didn’t rush it.
Being tempted to crank up the heat to make the process go faster isn’t a good idea. All you will have are a bunch of split open smoked sausages that have lost all of their juices right into the bottom of the grill.
It won’t take but a few minutes to get your grill lines on these smoked sausages. If you purchase Polish that is not smoked and needs to be cooked, note that the internal temperature should register 160 degrees with your meat thermometer.
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