Krupniok na Grillu

Krupniok na Grillu

Recipes with Kaszanka

The Silesian version grilled whole in its casing: skin blistered, fat rendered, a split at the end to release steam. Served on bread with sauerkraut and a cold Tyskie.

Prep Time

5 min

Cook Time

15 min

Servings

2

Difficulty

Easy

Ingredients

  • 4 krupniok links (leave casing intact)
  • 250g sauerkraut (kiszona kapusta)
  • 1 tsp caraway seeds
  • 1 tbsp lard or vegetable oil
  • 4 slices dark rye bread
  • Polish yellow mustard to serve

Steps

1

Heat the grill or cast iron griddle to medium-high. Brush the grates with lard. Prick each krupniok once near the end with a skewer — this gives the steam a path out and delays the inevitable split, letting the skin char rather than burst early.

2

Place krupniok on the grill. Turn every 3 to 4 minutes. The casing will blister and char in patches — that is correct. Total time 12 to 15 minutes. The sausage is done when the skin has split along one side and the interior is steaming.

3

While the krupniok grills, warm the sauerkraut in a small pan with the caraway seeds. No need to add liquid — the kraut has its own.

4

Serve each link on a slice of rye bread with sauerkraut alongside. Mustard on the bread, not on the sausage.

Tips

Krupniok is already cooked. The grill is about texture and char, not about cooking through. Pull it off when the skin is properly blistered and the split is clean. Leave it longer and the groats dry out.