Traditional Sausage and Sauerkraut Sandwiches
Entrees
|
Prep
10 Min
|
Cook 20 Min
Call your friends and fire up the grill! These Traditional Sausage and Sauerkraut Sandwiches are perfect for sharing with a crowd and guaranteed to be a hit. Recipe courtesy of Another Pint Please.
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Ingredients
Directions
Ingredients
4 people
- 4 Kiolbassa Traditional Smoked Sausages
- 2 cups sauerkraut
- drained
- 1/2 tsp caraway seeds
- 4 split top hotdog buns
- Stone ground mustard
Products used in recipe
Directions
- Prepare the grill for a two-zone fire with medium heat (350° to 450° F)
- Grill an empty wood plank over direct heat for 1 minute, or until the wood plank begins to smolder. Remove the plank from the grill and allow to cool
- Add the sauerkraut to the grill-marked side of the plank. Evenly place the Kiolbassa Sausages on the sauerkraut, then sprinkle the caraway seeds on top
- Grill the loaded plank over direct heat for 5 minutes, with the lid closed as much as possible
- Move the plank to indirect heat and grill another 10 to 15 minutes, or until the sausages and sauerkraut are heated through
- Grill the buns, split side down over direct heat for 30 seconds, or until marked
- Load the buns with sauerkraut and a sausage. Top with mustard and serve!
Products used in recipe
