- 1 Cup of Chopped Bacon
- 2 Cups of Chopped White Onion
- 8 Kielbasa Sausages
- 4 Cups of Sauerkraut
- 1/2 Tablespoon of Garlic Powder
- 1/2 Tablespoon of Onion Powder
- 3 Tablespoons of Stone Ground Mustard
- 4 Cups of Beer (Lager is best)
- Salt and Pepper
With your Blackstone set to medium-high heat, add the bacon and cook for 5-7 minutes, or until fully cooked. Once finished, place the cooked bacon into a large aluminum pan.
Add the onion to the bacon fat and cook for 5 minutes, tossing often.
To the other side of the griddle, add the kielbasa and cook for 3 minutes on each side, or until slightly caramelized and golden brown. Add the sausages to the aluminum pan with the cooked bacon.
Add the sauerkraut to the onions with the garlic powder, onion powder, mustard, and a pinch of salt and pepper. Toss to mix and cook for 4-5 minutes.
Add the sauerkraut and onion mix over the sausages in the aluminum pan.
Add the beer over the top of all of the ingredients and place the aluminum pan back on the griddle over medium heat.
Simmer for 30-45 minutes, then serve hot.