A lazy Sunday afternoon, nothing better than to swim, cook on the grill and enjoy the day.
TheFoodCritic struck another winner! He had a birthday a few weeks ago, and since we had such success with another Weber Grill book, I thought a new one for the collection was in order. He gets a gift, but really... it's me that benefits (come on, I love to cook - but who can resist when your husband wants to take over the job sometimes?)
We had company, in the form of the lovely,
elegant, Miss Jen, as seen at the bottom of the post.
Enjoy (looks like Jen sure did!)
KIELBASA SUBS WITH BEER BRAISED ONIONS
- 6 oz. sauerkraut, rinsed and drained
- 2 red onions, 10-12 oz. total, halved and very thinly sliced
- 2 bottles beer (12 oz. each)
- 1 tsp. granulated sugar
- ½ tsp. caraway seed
- ⅛ tsp. celery seed
- 1 lb. kielbasa, halved lengthwise, each half cut crosswise into 2 pieces
- 4 submarine sandwich rolls, each about 6 inches long, split
- Yellow or brown deli mustard
- Prepare the grill for direct cooking over medium heat, 350 to 450 degrees.
- In a cast iron
skillet, combine the sauerkraut, onion, beer and sugar. Place the skillet over
direct medium heat, close the lid, and bring the mixture to a simmer. Simmer
for 25 to 30 minutes, stirring occasionally. After 20 minutes, add the caraway
seed and the celery seed.
- At the same time, grill the kielbasa, cut side down first, over direct medium heat, until nicely browned, 7 to 8 minutes, turning once.
- Remove the kielbasa from the grill and cut into 1-inch pieces. After the sauerkraut mixture has simmered for 25 to 30 minutes, add the kielbasa to the skillet and continue to cook for 5 minutes more, stirring occasionally.
- Toast the rolls, cut side down, over direct medium heat until warmed through and lightly browned, about 1 minute.
- Fill the rolls with the onion and kielbasa mixture. Serve with mustard.