- 1 lb. Polish kielbasa (ring)
- 2 cups sauerkraut, drained
- 1 large onion, thinly sliced
- 1-2 tablespoons extra virgin olive oil
- 4 large poppy seed or kaiser rolls
- ¼ cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons yellow mustard
- 2 tablespoons Dijon mustard
- 1 tablespoon rice vinegar
- ½ teaspoon hot sauce
Prepare honey mustard sauce: In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, yellow mustard, rice vinegar and hot sauce. Set aside.
Preheat grill. Cut kielbasa into 4-inch pieces and then butterfly lengthwise. Set aside.
Place sliced onion and sauerkraut on large sheet of heavy-duty foil. Drizzle a bit of olive oil over the top and season with salt and pepper. Fold and seal foil pouch and place on hot grill. Cook for about 10-12 minutes and then flip pouch.
Meanwhile, place kielbasa links skin down on the grill. Cook for 5-7 minutes and flip to other side. Cook for an additional 5-7 minutes or until meat is done and has a light golden crisp. Remove pouch and transfer sliced kielbasa to a large plate and cover with foil. Place open rolls on grill and heat for less than a minute.
Place sliced kielbasa links on each roll and top with sauerkraut and onions. Drizzle with honey mustard sauce.