Grill Up Polish Sausage and Sauerkraut Recipe, A Classic Summer Standby (2024)

FAQs

What to eat with Polish sausage and sauerkraut? ›

Preheat the oven to 375 to 425 degrees F. You can roast the kielbasa in one big piece or cut it up any way you like. Place it on a greased baking sheet and roast until it's browned and heated all the way through, anywhere from 15 to 30 minutes depending on the temperature and the size of your pieces.

One of the best ways to prepare and enjoy a Polish kiełbasa is to simply grill it and enjoy it on its own! If you're cooking it on the grill simply place your sausages on your grill once it's heated and ready and cook for about 5 minutes on each side or until it has a light char and golden color.

Here's why a quality sausage like McLean's Turkey Kielbasa, when eaten with sauerkraut, is the perfect meal: the combo is packed with protein and probiotics, and is super low in calories and carbs.

Although it is considered a national dish in Germany and is known under its German name in English-speaking countries, it did not originate in Germany and is also a traditional and ubiquitous dish in Central and Eastern Europe.

Bagel and lox: Sauerkraut adds a caper-like zing to a bagel with smoked salmon and cream cheese. Not to mention a gut healthy zing! Cheese plate: Sauerkraut seamlessly stands in for olives or pickles on an artisan cheese plate. Try pairing it with aged gouda and some crusty sourdough bread.

In Poland, the term kielbasa can be used to refer to breakfast links, spicy Italian sausage, and smoked sausage flavored with garlic and marjoram. However, in the United States, “Polish sausage” and “kielbasa” are often used to refer to the same type of sausage.

Sure, some recipes suggest that you poke or score the casings, because it might prevent the sausages from bursting at the ends, while helping the interior cook slightly faster and more evenly. However, you should skip that step and simply cook the sausages at the right temperature for the proper amount of time.

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.

Check for an internal temp between 160 and 165 °F (71 and 74 °C). In general, all sausages should be in this range. If your sausage is not, it needs more cook time.

Should I cut kielbasa before grilling? ›

Grill: Place kielbasa on a hot grill for a total of 25 minutes, flipping often. Do not cut the kielbasa as this will cause it to leak.

Whatever type you prefer is fine, you can simply pick up a pack at the grocery store or challenge yourself by making your own. Take the sausage and place it on the grill over medium heat and allow the sausage to cook evenly throughout, getting the nice grill marks on both sides.

Sauerkraut also has a high fiber content that helps with constipation by making stools softer, and simultaneously increasing its mass and volume. This bulkiness makes for easier passage through the digestive tract and quicker elimination.

Improves overall health

Because sauerkraut is high in folate, it has a variety of health advantages. It is healthy for the gum health. Furthermore, the risk of heart disease and stroke is reduced. Folate is required for cell division and DNA creation.

Sauerkraut contains probiotics, which can help support digestion by improving your gut flora, or the bacteria that live in your gut. Sauerkraut also contains fiber, which can help reduce your risk of constipation and have more regular bowel movements.

The best side dishes to serve with kielbasa are polenta, mac and cheese, applesauce, scalloped potatoes, green beans casserole, cabbage soup, potato salad, shepherd's pie, cauliflower cheese soup, fried onions, polish potato pancakes, bigos, cucumber salad, sauerkraut, coleslaw and grilled vegetables.

Smoked kiełbasa can be served cold, hot, boiled, baked or grilled. It is used in soups such as żurek (sour rye soup), kapuśniak (cabbage soup), or grochówka (pea soup), baked or cooked with sauerkraut, or added to bean dishes and stews (notably bigos, a Polish national dish).

On weekdays, parties or during Christmas or Easter, Polish cold hams and sausages are traditionally served in cuts with cold side accompaniments: pickled mushrooms, gherkins, spicy horseradish, ćwikła (a mixture of shredded beets and horseradish), tartare sauce, mustard, root vegetable salad.

It is also used as an addition to dishes such as kapuśniak (cabbage soup). Cooked kielbasa is traditionally accompanied by sauerkraut or fried onions.