Photo: Grilled Kielbasa with Sauerkraut and Onions Recipe
Ingredients
- 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
Directions
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.
Honey Mustard Dipping Sauce:
- 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
In a small bowl, mix all ingredients until well combined.
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By Athena3755
Stockton, CA
on November 03, 2012
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I've wanted to try sauerkraut for a while now, but can't seem to get past the smell of it. When I found the recipe, I though what a great way to be introduced to kraut - with carmelized onions!! The kraut was fantastic and the mustard sauce was even better. The mustard sauce can be used with anything; corndogs, sandwiches, pretzels, etc. I used turkey kielbasa to cut down on the fat and calories, and it was fantastic! A quick meal - perfect for a weeknight, when I have a limited amount of time to prepare dinner.
By marycowgill_102...
on June 14, 2012
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This was excellent. The sauce was so good. My husband was thinking of other foods to use with the sauce. Yum!
By Rev_Mick
on May 15, 2012
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Easy dish. Added some of my favorite spices and it was a hit.
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