Suggestion for fresh smoked kielbasa and sauerkraut

Started by Bbqmiller, June 06, 2014, 04:56:19 PM

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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

WTB 18 fruit

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.
Wanted: 18" Platinum any color will work
This is my Kettle there are many like it but this one is mine......

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.
Not everyone deserves to know the real you. Let them criticize who they think you are.

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 !