Recipe for: Grilled sausage with sauerkraut and apple - photo 1
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Recipe for: Grilled sausage with sauerkraut and apple

Main Dishes Regional Cuisine of Poland Grilling 25 min Easy 1 wyświetleń ~34.03 PLN - (0)
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Description

A classic Polish grilled dish transformed into a simple, homemade dinner: juicy pork sausage with crispy, slightly sweet and sour sauerkraut combined with sautéed onions and apple. The dish combines the richness and smoky aroma of the sausage with the acidity of the cabbage and the sweetness of the apple, complemented by marjoram and mustard. Perfect for May grilling, family gatherings, and a quick dinner — serve with young potatoes or fresh bread. Vibrant colors: golden-brown sausage against the creamy cabbage with a green touch of fresh dill or parsley.

Ingredients Used

Ingredients (13)

Servings:
4
  • Sausage 800 g
  • Sauerkraut 600 g
  • Onion 1 szt. (~150 g)
  • Apple 0.8 szt. (~150 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Sugar 10 g
  • Mustard 30 g
  • 🌿 Przyprawy
  • Marjoram 2 g
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Potatoes 4 szt. (~600 g)
  • Sour cream 100 g
💰 Szacowany koszt dania: ~34.03 PLN (8.51 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients: drain the sauerkraut in a strainer for 2-3 minutes, if it is very sour — rinse briefly with cold water and squeeze out the excess with your hands. Peel the onion and slice it into thin half-rings. Peel the apple, remove the core, and cut it into cubes of about 1 cm. Weigh and prepare the sausage (about 200 g per serving).

Ingredients: Sauerkraut, Onion, Apple, Sausage
Use a strainer to drain the cabbage. A cutting board and a sharp knife will make it easier to quickly prepare the onion and apple. If the cabbage is too watery, squeeze it out in a linen cloth.

Cabbage

2

Heat a large skillet (preferably 26-28 cm) over medium heat. Add 30 g of butter and wait for it to melt and start to foam slightly (about 1 minute). Add the chopped onion and sauté for 3-4 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly golden. Add the chopped apple and sauté for another 2 minutes, until the apple softens.

Ingredients: Butter, Onion, Apple
Use a heavy-bottomed pan; a wooden spoon or spatula won't scratch the coating. Be careful not to burn the onion — lower the heat if it starts to brown quickly.
3

Add the drained sauerkraut to the pan with the onion and apple. Mix with a fork or spatula, breaking up any larger pieces of cabbage. Add 10 g of sugar and 2 g of marjoram and sauté over medium heat for 8-10 minutes, stirring frequently, until the cabbage takes on a light golden color and loses its raw, watery texture. If the cabbage starts to stick, add 1-2 tablespoons of water (15-30 ml). Season at the end with 1-2 pinches of salt and 1 pinch of pepper, taste, and adjust seasoning if necessary.

Ingredients: Sauerkraut, Sugar, Marjoram, Salt, Black pepper, Apple, Onion
Frying time of 8-10 minutes is important for the cabbage to be soft but not mushy. If you want less sour cabbage, add a spoonful of honey or a bit of extra sugar after frying.

Grilling

4

Prepare the grill or grill pan. If you are using a charcoal grill, heat it to medium-high; if using a gas grill, set the middle burner to medium-high. Brush the sausage with 15 g of canola oil using a brush, this will prevent it from sticking and help it brown faster. Place the sausage on the grill or pan and grill for 10-12 minutes, turning every 2-3 minutes to ensure the skin browns evenly. Look for light brown spots and a firm, taut casing.

Ingredients: Sausage, Rapeseed oil
Use tongs to turn the sausage, do not pierce it with a fork (you will lose the juices). If you have a thermometer, the internal temperature of the meat should reach ~72°C.

Assembly and serving

5

On a plate, place a portion of heated sauerkraut, and next to it, arrange 1-2 warmed sausages (depending on your appetite). Serve with a spoonful of mustard (30 g) on the side for seasoning. If you are using young potatoes (optional), drain the cooked potatoes, sprinkle with salt, and serve alongside. Sour cream (18%) (optional) can be served in a bowl as an addition to soften the flavor of the cabbage.

Ingredients: Sauerkraut, Sausage, Mustard, Sour cream
For serving, use a wide plate with a diameter of about 26 cm to have enough space for the cabbage and sausage. Additionally, you can add fresh parsley for color.

Final tips

6

Check the taste of the cabbage before serving — if it's too sour, add a bit of sugar or a spoonful of sour cream; if it's too bland, season with 1/2 pinch of salt and pepper. Serve hot. Leftover cabbage can be reheated in a pan over low heat for 5-7 minutes.

Ingredients: Sauerkraut, Sugar, Salt, Black pepper, Sour cream
Do not overheat the cabbage on high heat, it will quickly lose its texture. If you are serving a larger number of guests, keep the sausage portions warm on the side grill.

Fun Fact

💡

Sausage and sauerkraut is a classic combination in Polish cuisine — sauerkraut was one of the main ways to preserve vegetables in winter, and its acidity contrasts wonderfully with the richness of the meat.

Best for

grillowanie rodzinny obiad majówka

Tips

🍽️ Serving

Serve immediately after grilling. Mustard and fresh bread (whole grain or wheat) pair well with the sausage. As a side, I recommend young potatoes with dill. For a contrast in texture, add crunchy pickles.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sausage can be reheated in a pan or in the oven at 180°C for 8-10 minutes; heat the cabbage in a pan over medium heat for 5-7 minutes.

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