Grilled kielbasa sandwich

• 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.