My family loves pork — sausage, chops, ham, bacon — pretty much anything. I guess when you live in the Carolinas that is to be expected. This recipe (found on epicurious.com) is really for raw link sausages. However, I modified it to use kielbasa with great success. I love to keep sautéed or caramelized onions on hand, so this recipe was a double bonus for me. I make coleslaw exactly the way my mother did when I was young: chopped cabbage, chopped onion, shredded carrot, and Miracle Whip. It is not a very sophisticated recipe, and one that uses a processed salad dressing, but it does the trick.
BEER-SIMMERED GRILLED SAUSAGE ~ SAUTEED ONIONS
3 pounds uncooked sausages, such as sweet or hot Italian sausages, bratwurst, chorizo, linguica, or any other sausages you prefer
1 onion, thinly sliced
3 cups beer, as needed
1 tablespoon vegetable oil
1. Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Remove the sausages and allow to drain. Continue to cook the onions and beer down until the beer is reduced and onions are soft and slightly browned.
2. Set up the grill for direct grilling and preheat to medium-high.
3. When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side.
4. Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard.