Grilled Wisconsin Kielbasa with Sauerkraut

Introduction

Get ready to turn your next cookout into a flavor-packed Wisconsin tradition with locally made kielbasa and perfectly grilled sauerkraut made entirely on the Arteflame grill. The flat cooktop’s even heat paired with a 1,000F center sear zone ensures every bite of the kielbasa is juicy and irresistible. No pots, no pans—just fire, great tools, and amazing food.

Ingredients

• 4 locally made Wisconsin kielbasa sausages
• 2 cups fresh sauerkraut, drained
• 2 tablespoons butter
• 1 small onion, finely sliced
• 1 green apple, julienned (optional for sweetness)
• 1 teaspoon caraway seeds (optional)
• Freshly ground black pepper to taste
• Stone-ground mustard (for serving)
• Fresh parsley (for garnish)

Instructions

Step 1: Fire up your Arteflame grill

1. Place 3 paper napkins in the center of the grill and soak with vegetable oil.
2. Stack dry firewood over the napkins.
3. Light the napkins and let the fire build. You'll be ready to cook in about 20 minutes.

Step 2: Prep the ingredients

1. While the fire heats up, drain the sauerkraut and slice the onion and apple.
2. Set out butter and seasoning so you’re ready once the cooktop is hot.

Step 3: Sear the kielbasa

1. Place the kielbasa sausages on the center grill grate over the flame for about 1–2 minutes per side to sear them at 1,000F.
2. Once nicely seared, move them to the flat cooktop to finish cooking indirectly.

Step 4: Cook sauerkraut and onions

1. Place butter on the flat cooktop closer to the center for higher heat.
2. Add sliced onions and cook until lightly caramelized.
3. Add sauerkraut, apples, caraway seeds (if using), and black pepper.
4. Mix everything and let it cook gently, stirring occasionally, until warm and flavorful (10–15 minutes).

Step 5: Finish kielbasa

1. Continue cooking the kielbasa on the flat griddle until they reach an internal temperature of 150F–155F.
2. Remove from the grill (they'll continue to cook and rest to a final 165F).

Tips

• Use butter instead of oil for better flavor on the flat cooktop.
• Start sauerkraut away from the flame and move it closer as it cooks down and needs more color.
• Slice the kielbasa after resting to retain all the juices inside.
• Use fresh firewood for cleaner burns and more consistent heat zones.
• Grill extra onions and apples on the side—they’re great toppings or sides.

Variations

1. Spicy Wisconsin Kielbasa: Add sliced jalapeños and a pinch of crushed red pepper to the sauerkraut while it cooks.
2. Beer-Braised Style: Splash a bit of your favorite Wisconsin lager on the sauerkraut while it's on the grill for added depth.
3. Maple Mustard Glazed Kielbasa: Brush the kielbasa with a mixture of maple syrup and mustard during the final few minutes on the griddle.
4. Sweet Apple Sauerkraut: Add more green apple and a tablespoon of brown sugar to make a sweet counterbalance to the savory sausage.
5. Onion & Bacon Sauerkraut: Dice up some pre-cooked bacon and mix it with the onions and kraut for a smoky, savory boost.

Best pairings

• Wisconsin craft beer (lager or pilsner)
• Grilled baby potatoes with butter and herbs
• Fresh pretzel rolls
• German-style potato salad
• Pickled vegetables

Conclusion

Nothing says Wisconsin summer like grilled kielbasa with kraut, made even better with the Arteflame grill’s signature sear and sizzle. The flavors are rich, the textures perfect, and the process—totally satisfying. Whether hosting friends or serving up a backyard feast, this recipe nails it every time.