Kraut-Stuffed Sausages

For years and years I have grilled my sausages after they spent some quality time in a ‘bath’ of beer and peppers and onions. And they are great, I admit it. But these kraut-stuffed sausages, well, they’re really beyond great. Tender, moist, and just packed with flavor. Such a wonderful texture in every single bite. I couldn’t stop eating them. Topped with plenty of mustard, these are now my only go-to grilled sausages.
kraut-stuffed-sausagesYou have to use the right kind of sausages to make these kraut-stuffed sausages. Get the fresh sausages, with casings. You need to be able to poke your finger inside to make a cavity for the fantastic (but easy) filling. And unless your fingers are really, really long, don’t get really, really long sausages!

I suggested to Anita that we try adding other things to the stuffing, such as chopped roasted jalapenos, or poblanos or the like and she gave me a dirty look. The “don’t mess with this” look. So I won’t.

Kraut-Stuffed Sausages
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
 
Ingredients
  • 1 pound fresh sausages (Italian, Kielbasa, whichever you prefer, just make sure you get the sausages in casings). I used Johnsonville Italian sausages which come 5 to a pound
  • 4 tablespoons unsalted butter
  • 1 large sweet onion, cut thin
  • 1 pound kraut plus some of the juice
  • 1 cup shredded cheese (Monterrey Jack, mozzarella, any good white melting cheese will work)
  • 5 fresh sausage buns
  • Your favorite mustard
Instructions
  1. Using your fingers, make a hole down the center of each sausage, creating a cavity that runs the full length of the sausages.
  2. Melt the butter in a large saucepan over medium-high heat.
  3. Add the onion, kraut, and a bit of the juice from the kraut jar.
  4. Stir and let cook until the onions are softened.
  5. Remove from heat and let cool completely.
  6. Stir in the cheese. It won't melt but it will help bind the kraut mixture together.
  7. Fire up your grill for indirect cooking.
  8. Using your hands, grab some of the kraut mixture and force it into the cavity in the sausages. Just keep packing it in. Don't worry about being all pretty and what-not, just get it in there. But don't shove so hard that you have a blowout!
  9. Place sausages over indirect heat on the grill and cook for 30 minutes until nice and dark and done.
  10. Toast the buns.
  11. Add cooked sausages to the buns and top with plenty of mustard.

Smoked Sausage with Sauerkraut on the Char-Broil Big Easy

I’m always looking for something new to make on my Char-Broil Big Easy oil-less fryer. This time I roasted a few kielbasa sausages and made a fantastic sauerkraut dinner. I could’ve made this dish with fresh sausages, but I had a 3-pound pack of pre-cooked sausages on hand, so that’s what I used. You can use fresh too.

So, like I said, it’s easy… Just skewer the sausages…

Smoked Sausage with Sauerkraut on the Char-Broil Big EasyInto a fired-up Big Easy for about 20 minutes… The sausages came out moist and very flavorful…

Smoked Sausage with Sauerkraut on the Char-Broil Big EasyMeanwhile I cooked up some kraut with onion and carrots. For the final dish I added a bit of our favorite mustards from Zatarain’s.

Smoked Sausage with Sauerkraut on the Char-Broil Big EasyYou could just as easily leave out the carrots and just serve these sausages on buns topped with kraut and mustard. Yum!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Smoked Sausage with Sauerkraut on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
For the smoked sausage
  • 3 pounds cooked sausage (I used skinless Kielbasa. You can substitute fresh sausage, cooking the sausage until they reach 165 F)
For the sauerkraut
  • 3 quarts fresh sauerkraut, rinsed and drained
  • 1 small sweet onion, chopped
  • 2 medium carrots, sliced
  • Caraway seed, to taste (optional)
  • Mustards for serving
Instructions
For the smoked sausage
  1. Fire up your Big Easy.
  2. Place sausages on the Big Easy kabob holder.
  3. Lower sausages into cooker and cook until desired color is achieved, 20-30 minutes.
  4. Let cool slightly then cut as desired and use in the sauerkraut recipe below.
For the sauerkraut
  1. Place kraut, onion carrots, and caraway seed in a large pan over medium heat. Cover and let simmer while the sausages cook.
  2. Add cooked sausages and continue to simmer for a total of 1 1/2 hours.
  3. Remove and serve with mustard for dipping if desired.