When you are grilling onions directly on the grill grates like this, you have to be super careful when you’re turning them as to not lose them to the coals. If you are worried about it, heat up a grill mat and use one of those.
You don’t have to grill the onions, but, again, I love the char and smoke they get. Brushing them with a little vegetable oil grills them up nicely.
adding the sauerkraut
Now it’s time to get your kielbasa into the sauerkraut and let those flavors mingle on the grill for a bit.
F.A.Q. “Do I have to rinse my sauerkraut?” Honestly, it depends on the recipe. I have some sauerkraut recipes were I do rinse the kraut before I use it. One, in particular, is my Sauerkraut Chocolate Cake. But in recipes like this sausage and kraut? You’re actually doing yourself a disservice by rinsing it.
You want all of the flavors the kraut and its juice have to offer.
I prefer to use a recyclable and disposable aluminum pan. Less mess, fewer dishes. But you can use any sort of grill safe pan.
To this pan, I have first added my apple juice, Dijon mustard, celery seed, and caraway seed. I gave it a stir them I added in my Frank’s Kraut and stirred it in.
Lay the grilled onions on the top of the sauerkraut.
This particular day I purchased ring sausage, so before I placed it into the pan with the kraut, I cut them in quarters to fit better.
Nestle those Polish Kielbasa down into the sauerkraut, close the lid on your grill, and let it simmer on low for about an hour.
ADVERTISEMENT
