Grilled Polish Sausage And Cabbage

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. 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.
  2. 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.
  3. Place sausage on grill 3 inches from medium coals. Grill 15 minutes, turning as needed. Sprinkle bacon over cabbage, and serve with sausage.
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