Prep time: 15 minutes | Cook time: 1hr. 30 minutes | Serves: 2

Ingredients : 

6 ounces sauerkraut, rinsed and drained
2 red onions, 10–12 ounces total, halved and sliced
2 bottles (each 12 ounces) beer
1 teaspoon granulated sugar
½ teaspoon caraway seed
⅛ teaspoon celery seed
1 pound kielbasa, halved lengthwise, each half cut crosswise into 2 pieces
4 submarine sandwich rolls, each about 6 inches long, split
Yellow or brown deli mustard

Directions :

1. Prepare the Traeger grill for direct cooking over 350 degrees F/ 175 degrees C.
2. In a 10-inch cast-iron skillet, mix the sauerkraut, onions, beer, and sugar. Place the skillet over direct medium heat, close the lid, and bring the prepared mixture to a simmer. Simmer the mixture for 25 to 30 minutes, occasionally stirring. 3. After 20 minutes, add the caraway seed and the celery seed.
4. At the same time, grill the kielbasa for 7 to 8 minutes with cut side down first until nicely browned, turning once halfway through.
5. Remove the kielbasa from the grill and cut into 1- inch pieces. After the sauerkraut mixture has simmered for 25 to 30 minutes, add the kielbasa to the skillet and continue to cook for 5 minutes more, stirring occasionally.
6. Toast the rolls, over direct medium heat until warmed through and browned, about 1 minute.
7. Fill the rolls with the onion and kielbasa mixture. Serve the rolls with mustard.
Per Serving: Calories 314; Total fat 8.7g; Sodium 337mg; Total Carbs 21.2g; Fiber 4.1g; Sugars 16g; Protein 37.9g