These grilled smoked sausage rolls are loaded with smoky kielbasa, sautéed sauerkraut and onions, melted Swiss cheese, and a tangy white BBQ sauce. The combination is a little like a Reuben sandwich meets a grilled hot dog, with plenty of savory flavor and just enough acidity to balance the richness of the sausage and cheese. They’re a great choice for summer cookouts, game days, or an easy weeknight dinner.
The white BBQ sauce is what makes these sausage rolls special. Mustard, horseradish, and vinegar give it a sharp, tangy kick that pairs especially well with smoked sausage. Meanwhile, cooking the sauerkraut with onions mellows its sour flavor and adds a little sweetness. Swiss cheese brings everything together with a creamy, nutty finish.
I like making these on an outdoor grill because the sausage develops a lightly charred exterior while staying juicy inside. You can also toast the rolls briefly on the grill before assembling the sandwiches, which adds flavor and helps keep the bread from getting soggy. If you don’t have an outdoor grill, a skillet or indoor grill pan works just as well.
For serving, tuck the grilled sausage into a toasted hot dog roll, add a generous spoonful of the sauerkraut and onion mixture, and top with Swiss cheese and white BBQ sauce. Let the cheese melt slightly before serving, or return the assembled rolls to indirect heat on the grill for a minute or two. Serve with French fries, potato chips, or a simple coleslaw for an easy, satisfying meal.
If you have leftover smoked sausage, use it to make: Smoked sausage pasta or Baked beans with smoked sausage
Smoked sausage rolls recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Lunch
- Method: Grilling
Ingredients
White BBQ Sauce
- 1 1/2 cups mayonnaise
- 1/4 cup white wine vinegar
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon whole grain mustard
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 garlic cloves, finely minced (about 1 tablespoon)
- 2 teaspoons prepared horseradish
Sauerkraut mixture
- 3 tablespoons olive oil (divided)
- 1 small onion (sliced)
- 1 (14-ounce) can sauerkraut, drained and squeezed dry
- Pinch of salt and pepper
Other
- 3 14–ounce packages smoked sausage (or Polish Kielbasa)
- 8 slices Swiss cheese
- 8 bratwurst or hot dog buns
Instructions
- Make the white BBQ sauce. In a medium bowl, whisk together the mayonnaise, vinegar, salt, pepper, mustard, sugar, garlic, and horseradish until smooth. Cover and refrigerate until ready to serve.
- Cook the onions and sauerkraut. Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add the onion and sauté for about 4 minutes, until softened. Stir in the remaining tablespoon of olive oil and the drained sauerkraut. Cook for another 3 to 5 minutes, stirring occasionally, until the sauerkraut begins to brown. Season with salt and pepper, then remove from the heat.
- Grill the smoked sausage. Cut the sausage into three equal sections, then slice each section in half lengthwise. Preheat an outdoor grill to medium-high heat and lightly oil the grates. Place the sausage cut-side down on the grill and cook for about 3 minutes per side, until heated through and lightly charred.
- Assemble the sausage rolls. Place a slice of Swiss cheese inside each roll, followed by two grilled sausage halves. Spoon the warm sauerkraut and onion mixture over the sausage, then drizzle with white BBQ sauce. Serve immediately, or briefly warm the assembled rolls over indirect grill heat to melt the cheese.
Nutrition
- Serving Size:
- Calories: 1610
- Sugar: 6.3 g
- Sodium: 4141.4 mg
- Fat: 146.2 g
- Carbohydrates: 19 g
- Protein: 53.5 g
- Cholesterol: 261.1 mg
