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Loading...Smoky, juicy grilled Polish kielbasa is a beloved backyard classic across Poland and Polish communities worldwide. This recipe pairs the rich, garlicky pork sausage with sweet caramelized onions and a bright sauerkraut-apple slaw for an easy, deeply satisfying meal. Serve it with sharp mustard on crusty rye rolls for an authentic touch.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 34 gFat
- 12 gSaturated Fat
- 32 gCarbs
- 5 gFiber
- 11 gSugar
- 22 gProtein
- 1180 mgSodium
- 580 mgPotassium
- 75 mgCalcium
- 3 mgIron
- 18 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the sausages
- 4 Polish kielbasa sausages (about 1.5 lbs / 700 g total)
- 1 tablespoon olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sweet paprika
For the caramelized onions
- 2 tablespoons unsalted butter
- 2 large yellow onions, sliced 1/4-inch thick
- 1 teaspoon caraway seeds
- 1/2 teaspoon kosher salt
- 1 tablespoon brown sugar
For the sauerkraut slaw
- 2 cups sauerkraut, drained and lightly rinsed
- 1 medium apple, cored and grated
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh dill
- 1 teaspoon caraway seeds
For serving
- 1/2 cup spicy Polish mustard or whole-grain mustard
- 4 crusty rye bread rolls, sliced in half
- 2 tablespoons softened butter
- Pickled cucumbers, for serving
Directions
- Preheat an outdoor grill to medium heat (about 375°F to 400°F) and clean the grates well. Lightly oil a paper towel and use tongs to rub the grates so the sausages do not stick.
- Pat the kielbasa sausages dry with paper towels, then use a sharp knife to make 3 or 4 shallow diagonal scores across each link. Brush all over with olive oil and season with black pepper and paprika.
- Place the sausages on the hot grill and cook for 12 to 15 minutes total, turning every 2 to 3 minutes so they brown evenly on all sides. The casings should be lightly charred and crisp while the interior stays juicy; aim for an internal temperature of 160°F.
- Meanwhile, melt the butter in a large skillet over medium-low heat. Add the onions, caraway seeds, salt, and brown sugar, and cook gently for 12 to 15 minutes, stirring often, until the onions are deep golden and silky.
- In a medium bowl, toss together the drained sauerkraut, grated apple, olive oil, fresh dill, and caraway seeds. Taste and adjust with a pinch of salt or pepper, then set aside to let the flavors meld while the sausages finish.
- Spread the softened butter on the cut sides of the rye rolls and place them cut-side down on the coolest edge of the grill during the last 1 to 2 minutes of cooking until lightly toasted and golden.
- Transfer the sausages to a cutting board and let them rest for 3 minutes before slicing or serving whole. Pile the caramelized onions on a platter, scatter the slaw alongside, and serve with bowls of spicy mustard, toasted rolls, and pickled cucumbers.
Cook’s Notes
- Choose authentic double-smoked Polish kielbasa (kiełbasa podsuszana) when you can for a deeper, more complex flavor that stands up to the grill.
- Always score the sausages before grilling so the casings do not burst over the open flame, and let the slits help the smoky flavor penetrate the meat.
- Cook over medium heat rather than high; kielbasa has plenty of pork fat that can drip and cause flare-ups that leave the outside burned and the inside underdone.
- Toast the rye rolls face-down on the coolest part of the grill so they crisp without burning while the sausages finish cooking.
- Leftover kielbasa is excellent the next day – slice it cold into sandwiches, dice it into a fried potato hash, or simmer briefly in tomato sauce for a quick pasta.
