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Recipe for: Grilled sausages with sauerkraut

Snacks Regional Cuisine of Poland 30 min Easy 6 wyświetleń ~22.80 PLN - (0)
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Description

Simple, rustic snacks with a Polish character: juicy, grilled sausages served on warm, slightly sweet-sour sauerkraut with caraway seeds. The dish combines the smoky aroma of grilling with the refreshing acidity of the cabbage — perfect for a May Day celebration, a family barbecue, or as a quick snack. Sauerkraut softened with apple (optional) adds freshness, while the delicate fat of butter enhances the flavor. Serve with country bread, mustard, or freshly chopped parsley.

Ingredients Used

Ingredients (9)

Servings:
4
  • Sausage 600 g
  • Sauerkraut 400 g
  • Onion 1 szt. (~150 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Cumin 2 g
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Apple 0.8 szt. (~150 g)
  • Butter 20 g
💰 Szacowany koszt dania: ~22.80 PLN (5.70 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients and utensils. Peel the onion and cut it in half, then slice it into thin half-moons. If you are using an apple (optional), wash it, remove the core, and grate it on a coarse grater or cut it into small cubes. Open the sauerkraut and assess the level of acidity - if it is very sour, rinse it under cold water for 20-30 seconds and squeeze out the excess water well with your hands or in a sieve. If the cabbage is in large pieces, chop it with a knife into shorter strips.

Ingredients: Onion, Apple, Sauerkraut
Use a cutting board and a sharp knife. When squeezing the cabbage, wear gloves or use a cloth to avoid staining your hands. Don't overdo it with rinsing the cabbage - rinsing it too much will strip it of flavor.

Sauerkraut

2

Heat a medium heavy-bottomed skillet (preferably 24-28 cm). Pour in 1 tablespoon of canola oil and spread it over the entire surface. Add the chopped onion and sauté over medium heat for 4-5 minutes, stirring every 30 seconds, until the onion becomes translucent and soft (do not let it brown). If you are using an apple, add it to the onion and sauté together for 2 minutes to allow the apple to release its juice and soften slightly.

Ingredients: Rapeseed oil, Onion, Apple
Use a non-stick skillet or cast iron. Stir with a wooden spoon. The onions should be translucent and soft under the spatula.
3

Add the drained sauerkraut and caraway seeds to the pan. Stir vigorously so that the cabbage is coated with fat and onion. Pour in about 50 ml of hot water (approx. 50 ml = 50 g) — the moisture will help the cabbage soften. Cover the pan and simmer on low heat for 10-12 minutes, stirring every few minutes; the cabbage should become soft but not mushy, and some of the liquid should evaporate.

Ingredients: Sauerkraut, Cumin
Use a lid that fits the pan. Simmer on low heat — too high heat will burn the cabbage. Check for tenderness with a fork: the cabbage is ready when it cuts easily and has a shine.
4

Remove the pan from the heat and season the cabbage with salt and pepper to taste — add a small pinch of salt at a time (remember that cabbage can be salty). If you want to reduce the acidity, add 1/2 teaspoon of sugar (optional) or a bit of grated apple peel. Finally, add butter (optional) and stir until it melts and coats the cabbage with a gentle sheen.

Ingredients: Salt, Black pepper, Butter
Taste the cabbage before adding more salt. Add the butter at the end to the hot cabbage to achieve a creamy consistency. If you are not using butter, skip this step.

Sausages

5

Prepare the grill, grill pan, or rack. Preheat to medium-high temperature — if using an electric grill/pan, set it to about 200-220°C. Take the sausages out of the fridge 10-15 minutes beforehand so they are not cold in the middle. Do not pierce the sausages (this will keep the juices inside). If you want, lightly brush the surface of the sausages with oil.

Ingredients: Sausage, Rapeseed oil
For grilling, a cast iron grill pan or a grill with a grate is best. Use tongs to turn the sausages, do not pierce them with a fork.

Grilling and serving

6

Place the sausages on a hot grill or skillet. Grill for 10-12 minutes, turning every 2-3 minutes, until the skin becomes golden brown with clear grill marks. A cooked sausage should have a firm texture and release a slightly clear juice (not pink) when pressed with tongs. If using a thermometer, the internal temperature should be 70-75°C.

Ingredients: Sausage
Turn the sausages with tongs to brown them evenly. Avoid flipping them constantly — it's best to do it every 2-3 minutes. If the edges start to split from too high a heat, reduce the flame.
7

After grilling, set the sausages aside on a board for 3-5 minutes to allow the juices to redistribute evenly. Then, cut each sausage in half or serve whole. On a plate, place a portion of warm sauerkraut, and arrange the sausages next to it. Serve immediately with sides: rustic bread, mustard, or pickles.

Ingredients: Sauerkraut, Sausage
The board should be clean and dry. Letting the sausages rest ensures juiciness when sliced.

Fun Fact

💡

Sauerkraut is one of the oldest fermented products in Central Europe — its popularity in Poland stems from its long shelf life and nutritional value, especially during the colder months. The combination with sausage is a classic regional pairing from the tables of Mazovia and Greater Poland.

Best for

majówka grill spotkanie rodzinne

Tips

🍽️ Serving

Serve warm: the cabbage should be hot, the sausages slightly cooled (after resting). It pairs wonderfully with rustic bread, pickles, and spicy or honey mustard. For a more "festive" version, serve with caramelized onions and roasted potatoes.

🥡 Storage

Store the cabbage and sausages separately in airtight containers in the refrigerator for up to 2 days. Reheat the cabbage in a pan with a little water or butter, and it's best to briefly reheat the sausages in a pan or in the oven at 180°C for 6-8 minutes. Do not refreeze the cabbage after cooking it more than once.

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