Sponsored Post: This post is sponsored by my friends at Kiolbassa Smoked Meats. Enjoy!
As my readers know, I rarely post sponsored content. Unless it’s beer, that’s different. Earlier this year, the kind folks at Kiolbassa Smoked Meats reached out to see if I was interested in trying their sausages. The word “sausage” always peaks my interest. Quite simply, I love a great sausage. To me, it’s a perfect food. My gut, or perhaps it was my stomach, told me to dig further into their request. I’m glad I did. Their story and their “meats” warranted all of my attention.
In hindsight, I suppose it was a match made in the stars...or the smoker. Kiolbassa is a family-owned business dating back to 1949 San Antonio, Texas, and well, I was born in San Antonio. Still family owned and made with only the finest ingredients, Kiolbassa’s products are readily found across the country. Last week in Chicago, I literally ran into one of their displays. It was enormous.
One bite of their smoked sausage yields the slight pop of casing and the slow-smoked perfectly seasoned mixture of beef and pork. The sausages are fantastic and for me, destined for the grill. I was in.
Kiolbassa’s Polish Sausages are fully cooked, so in developing a recipe, I went with a more subtle grilling process designed to add flavor while preserving the sausage’s essence. With this in mind, the idea of planking the sausages with sauerkraut immediately came to mind.
Placed over hot coals, the smoldering oak plank envelops both the sauerkraut and sausages in sweet smoke as they slowly come to temperature. Served in a grilled split top bun with spicy brown mustard, these sandwiches are destined to be an excellent weekend lunchtime distraction.
Planked Polish Sausage Sauerkraut Sandwiches
2 cups sauerkraut, drained
4 Kiolbassa Smoked Meats Polish Sausages
1/2 tsp caraway seeds
4 split top hotdog buns
Stone ground mustard
Oak Grilling Plank
Prepare the grill for a two-zone fire with medium heat (350° to 450° F).
Grill the empty plank over direct heat for 1 minute, or until the plank begins to smolder. Remove the plank from the grill and allow to cool.
Cover the grill marked side of the plank with sauerkraut. Evenly place the sausages on the sauerkraut then sprinkle the caraway seeds over the sausages and sauerkraut.
Grill the loaded plank over direct heat for 5 minutes, with the lid closed as much as possible.
Move the plank to indirect heat and grill another 10 to 15 minutes, or until the sausages and sauerkraut are heated through.
Grill the buns, split side down over direct heat for 30 seconds, or until marked.
Load the buns with sauerkraut and a sausage. Top with mustard and serve.
I’m not going to lie. These are pretty damn good. Kiolbassa is now on my weekly shopping list, and since I’ve not been back to San Antonio for a long time, I feel the need to return. I see smoked meats in my future.