Ingredients
Units
Scale
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