Grilled Kielbasa Ring with Sauerkraut
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Martha Stewart Living, July 2006
- Yield Serves 4 to 6
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Ingredients
- 1 loaf round rustic bread, halved crosswise
- 2 tablespoons olive oil
- 1 ring kielbasa (about 1 pound; www.schallerweber.com), top scored in 1-inch increments
- 3 tablespoons hot, spicy Bavarian-style or horseradish mustard (www.schallerweber.com)
- 2 cups best-quality jarred sauerkraut (www.schallerweber.com), drained and rinsed
Directions
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Preheat a grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Using your hands, remove about 1/2 cup bread from each side of the loaf. Brush hollowed-out sides of bread with oil.
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Grill kielbasa, flipping once, until browned and heated through, 8 to 10 minutes. Grill bread, flipping once, until lightly marked by grill, about 3 minutes.
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Transfer kielbasa and bread to a cutting board. Halve kielbasa crosswise. Spread hollowed-out sides of bread with mustard; top each with half of the sauerkraut and a halved kielbasa ring. Cut each into 4 wedges. Serve immediately.
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