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Smoked Sausage with Sauerkraut on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Author Mike

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

  • Fire up your Big Easy.
  • Place sausages on the Big Easy kabob holder.
  • Lower sausages into cooker and cook until desired color is achieved, 20-30 minutes.
  • Let cool slightly then cut as desired and use in the sauerkraut recipe below.

For the sauerkraut

  • Place kraut, onion carrots, and caraway seed in a large pan over medium heat. Cover and let simmer while the sausages cook.
  • Add cooked sausages and continue to simmer for a total of 1 1/2 hours.
  • Remove and serve with mustard for dipping if desired.