Grilled White Sausage with Mustard & Sauerkraut
Authentic Polish biała kiełbasa—delicate pork sausage—charred on a grill until snappy, served with tangy sauerkraut, sharp mustard, and crusty toasted bread. Pure, simple, craveable.
- Total time
- 15 min
- Servings
- 2
- Calories
- 620
- Protein
- 28g
Ingredients
- 4 links (about 1 lb) biała kiełbasa (Polish white sausage)
- 1 cup sauerkraut
- 3 tbsp whole-grain mustard
- 4 slices bread (crusty rye or sourdough)
- 1 tbsp olive oil
- ½ tbsp butter
Instructions
- 1
Heat a grill pan or cast iron skillet over medium-high heat for 2 minutes until smoking.
- 2
Score the sausage skin lightly with a knife at 1-inch intervals to prevent bursting.
- 3
Brush sausages with oil, place on the grill, and cook 10–12 minutes, rolling every 2 minutes until charred and cooked through.
- 4
Toast bread slices in the same pan until golden and crispy, about 1 minute per side.
- 5
Warm sauerkraut in a small skillet with butter over low heat, stirring occasionally, until fragrant—about 3 minutes.
- 6
Plate sausages with toast, sauerkraut, and mustard on the side for spreading and dipping.
Tools you’ll need
- grill pan or 12-inch cast iron skillet
- small skillet
- sharp knife
- tongs
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