Entree: United States – Upper Midwest – Polish Sausage (Smoked or fresh Polish pork sausage commonly grilled or pan-fried and served with sautéed onions, sauerkraut, and mustard)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 15 min

Total 20 min

Ingredients

- 4 Polish sausage links, approx. 1 lb (454 g) total
- 2 tbsp (30 ml) vegetable oil or butter
- 1 large yellow onion, sliced, approx. 8 oz (225 g)
- 2 cups (300 g) sauerkraut, well drained
- 1/2 cup (120 ml) lager beer or low-sodium chicken stock
- 1 tsp (2 g) caraway seeds
- 2 tbsp (30 g) whole-grain mustard
- 1 tbsp (15 ml) apple cider vinegar (optional)
- Salt and freshly ground black pepper to taste
- 4 sturdy sandwich rolls, approx. 4 oz (115 g) each (optional)

Instructions

1. Preheat a grill, grill pan, or heavy skillet over medium heat. If using an oven broiler, preheat broiler to high and line a tray.
2. Lightly oil the sausages and grill or sear in the skillet, turning occasionally, until evenly browned and cooked through, about 10–12 minutes (internal temperature 160°F/71°C for pork). If broiling, place on the tray about 6 inches from heat and broil 8–10 minutes, turning once.
3. While sausages cook, heat 2 tbsp (30 ml) oil or butter in a large skillet over medium heat. Add the sliced onion and a pinch of salt and cook, stirring occasionally, until soft and golden brown, about 10–12 minutes.
4. Add the caraway seeds and cook 30 seconds until fragrant. Stir in the drained sauerkraut and pour in 1/2 cup (120 ml) beer or stock. Simmer gently 5–7 minutes to meld flavors; add apple cider vinegar if using.
5. Slice or transfer sausages to the skillet with sauerkraut and onions to warm together for 1–2 minutes. Stir in 2 tbsp (30 g) whole-grain mustard and adjust salt and pepper to taste.
6. Serve sausages whole or sliced on rolls with a generous spoonful of sauerkraut and onions, extra mustard on the side, and optional potato or pickle accompaniments.