Suggestion for fresh smoked kielbasa and sauerkraut

[Bbqmiller]

I picked up some fresh smoked kielbasa from a local polish deli (they smoke it on the premises). Also picked up some some polish sauerkraut. Have found some recipes that simmer in beer. Was thinking of using a foil pan on the kettle (indirect) in the kraut/beer and served on a bun.
Mike

[salad]

^That sounds good just like that! 

[1911Ron]

Sounds like you are on the right track, you might want to throw them on the grate to put some grill marks if you are so inclined.

[landgraftj]

BBQ cook as you stated and take the kielbasa off at the end and place em on the grill for some grill marks. This family loves our polish food.

[DirectDrive]

I like to slow "smokeroast" sausage.....it firms up they way I like it.
On the kraut, less = more as in salt content.
To me, good kraut does not have salt as the dominant flavor, although most kraut does.

I grew up in a Polish town and love Polish food !