Grilled Italian Links with Caraway Sauerkraut
Instructions:
- In this recipe, the sausages are parboiled (gently boiled) in beer before grilling. You can
also cook them in equal parts apple juice and water, or in a fruity white wine, such as
Riesling.
- 8 sweet Italian sausages, cut into 3- to 4-inch links (about 11⁄2 pounds total)
- 1 cup beer
- 1⁄2 cup water
- 2 14-ounce cans sauerkraut, drained
- 3 tablespoons cider vinegar
- 1 teaspoon caraway seeds Dijon-style mustard (optional)
- Prepare a medium-hot fire in a gas or charcoal grill.
- Meanwhile, prick each sausage 2 times. Place the sausages in a skillet or sauté pan large enough to hold them in one layer. Add the beer and water; cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer the sausages for about 5 minutes. Remove the sausages, reserving the liquid in the skillet.
- Add the sauerkraut, vinegar, and caraway seeds to the liquid in the skillet; stir to mix well. Simmer, uncovered, for about 5 minutes or until nearly all the liquid has evaporated. (The sauerkraut should be moist.) Remove the skillet from the heat, cover to keep warm, and set aside.
- Place the sausages directly over the heat on an oiled grill grid. Grill for 5 to 6 minutes per side or until nicely browned, turning once. Sausage meat is cooked when it’s no longer pink in the center. Cut each sausage in the center to determine doneness.
- Serve with the Caraway Sauerkraut and Dijon-style mustard (if desired).