Grilled Kielbasa with Sauerkraut and Onions
This recipe expertly combines grilled kielbasa with caramelized onions and sauerkraut, creating a hearty and flavorful dish. Served with a vibrant homemade honey mustard dipping sauce, it's an easy yet satisfying meal perfect for a quick lunch or dinner. The grilling and oven-finishing technique ensures perfectly cooked kielbasa.
Equipment
- 1 Grill
- 1 Large Skillet
- 1 Baking Sheet
- 1 Tongs For handling kielbasa on grill
- 1 Whisk For making the dipping sauce
Ingredients
Main
- 1 1/2 pounds smoked Polska kielbasa
- 2 tablespoons butter
- 3 tablespoons sugar
- 1 onion sliced
- 3 cups sauerkraut drained
- 3 tablespoons freshly chopped parsley leaves
- Honey Mustard Dipping Sauce recipe follows
- 1/4 cup yellow mustard
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/2 teaspoon cayenne
- 1 tablespoon prepared horseradish
- Pinch salt
- Pinch cracked black pepper
Instructions
- Preheat grill. Preheat oven to 400 degrees F.
- Cut kielbasa into 3-inch lengths and butterfly lengthwise. Place on hot grill and cook for 4 to 5 minutes on each side turning frequently, charring all sides. Remove from grill. Transfer kielbasa to a baking sheet and place in oven to cook for another 5 to 6 minutes.
- In a large skillet over medium-high heat, add butter and sugar. Allow sugar to cook to a golden brown color. Add onions and cook until caramelized. Stir in the sauerkraut and cook for 5 to 6 minutes until onions and sauerkraut are wilted and colored.
- Remove kielbasa from oven and cut into 1-inch pieces. Add to pan of sauerkraut and onions. Toss together and cook for 1 minute. Transfer to a platter, garnish with parsley and serve with Honey Mustard Dipping Sauce.
Notes
1. Butterflying the kielbasa ensures more surface area for charring, enhancing smoky flavor, while the oven finish keeps it tender and prevents drying out. Monitor grill heat closely to avoid burning. 2. When caramelizing the sugar with butter, cook it to a rich golden brown before adding onions; this adds a subtle sweetness and depth of flavor that complements the tanginess of the sauerkraut. 3. Adjust the cayenne and horseradish in the honey mustard sauce to control the heat level. Freshly grated horseradish would provide a sharper, more vibrant kick. 4. Ensure sauerkraut is well-drained to prevent a watery dish. Cooking it down with the caramelized onions concentrates the flavors beautifully.