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  • Writer's pictureMichael Laxer

Stout & Sauerkraut BBQ Sausage

Stout style beer and sauerkraut combine to make a delicious BBQ sausage dish.

Today we are going to take a look at a way to cook sausages on the charcoal BBQ topped with stout beer and sauerkraut. The smokiness of the charcoal with the beer infuses the sauerkraut with an absolutely delicious flavour.

You can use bratwurst or any type of sausage you like, but I used my favorite, hot Italian sausage.

To start, you want to grill your sausages directly on the grate over the charcoal for around 2 to 3 minutes a side.

Once they have been nicely browned, remove them to an aluminum BBQ tray. Place the tray onto the grill and cook the sausages, depending on thickness for around 10 - 15 minutes.

You will want to regulate the flame and heat using the lid. I generally do 5 minutes lid on/flue open, 5 minutes lid off, etc, with the lid being on more than off.

While the sausages are cooking open and drain a large jar of sauerkraut. Season the sauerkraut liberally in a bowl with freshly ground black pepper.

After 10 - 15 minutes flip your sausages.

Cover the sausages on the tray with a layer of sauerkraut evenly spread out. Then pour about a half a tall call of stout-style beer over them.

You can use any stout (Guinness is a famous one of course). We used the terrific Toronto based Woodhouse Brewing Company stout.

Cook flipped with the sauerkraut and stout for another 10 - 15 minutes or until done. (For the record, Health Canada says you should cook sausages to an internal temperature of 160 degrees.)

These are served with the sauerkraut on top and a side of Dijon for dipping and can be had in or out of a bun.




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