Grilling adds a wonderful flavor to Krupniok and Kiszka and is a favorite cooking method especially in the summer. Do not pierce the skins. Cook over a low flame using a gas grill, and cook slowly to prevent the skins from bursting. For a charcoal grill, wait until the charcoal has some white ash and is not too hot. You can cook with your grill’s lid down to heat the sausages through. Serve with Rye Bread and Sauerkraut
Sauteed Onions and Kaszanka:
Ingredients 2 medium sized yellow onions 1
pound fresh Kiszka
1 tablespoon olive oil
Salt and pepper as per taste
Prepare the onions first by peeling and making thin slices. Preheat a thick skillet over medium high heat setting and add olive oil. While oil becomes hot and saute onions. Stir and continue cooking till onions are lightly browned. Reduce heat and sliced 0.5 thick kiszka slices. Cook sauteed onions and Kiszka until there is no moisture left. Serve with Rye Bread or Mashed Potato.