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Planked Polish Sausage and Sauerkraut Sandwiches

Entrees | Prep 10 Min | Cook 20 Min

Call your friends and fire up the grill! These Polish 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 Polish 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

Search in our interactive map for our slow-crafted Kiolbassa Smoked Meats close to you.

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