Grilled Polish Sausage And Cabbage

Oxmoor House
6 servings


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6 slices bacon, cut into 1-inch pieces
1/2 cup chopped onion
1/4 cup sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup vinegar
1/4 cup water
1 medium cabbage, shredded
1 1/2 pounds smoked Polish sausage, cut into 3-inch pieces
1 pound smoked sausage links


Cook bacon in a large Dutch oven on grill over medium coals until browned and crisp. Drain on paper towels, reserving 2 tablespoons drippings in pan. Set bacon aside.

Sauté onion in drippings until tender. Add sugar, flour , salt, and pepper; stir well. Gradually add vinegar and water; cook over medium coals, stirring constantly, until thickened and bubbly. Stir in cabbage. Cover; cook 15 to 20 minutes, stirring occasionally.

Place sausage on grill 3 inches from medium coals. Grill 15 minutes, turning as needed. Sprinkle bacon over cabbage, and serve with sausage.

Created date

February 2010