Grilled Kimchi Sausages

When guests are over, the sun is out and beer is being consumed sausages are an excellent choice for dinner. While mustard and ketchup are great, sometimes it is nice to mix it up a bit and this Asian twist on an American classic is tasty and just a little bit funky. Better still, by using a pan to cook the sausages, the Kimchi with its juices and a bit of beer you insure that the meat is cooked all the way through and remains juicy without any of the risk of burning and drying out your sausages.

2-4 People

10 Minutes

30 Minutes

For the Sausages

  • 4 Buns

    Sturdy, brat or sausage buns

  • 4 Sausages
  • 12 oz Kmichi
  • 1 Foil grilling pan

For the Sauce

  • 3 Tbsp Kenko Mayo

    Qewpie or other mayo will work

  • 1 tsp Ponzu
  • 1 tsp Sambal chili sauce


  1. Preheat half a grill on high heat leaving the other side as the cool side.
  2. In a foil grilling pan or a tray made out of aluminum add 4 sausages, 12 ounces of Kimchi with its juices and 1/4 can of your favorite lager or golden ale.
  3. Once the grill is preheated add the pan to the hot side of the grill and cook for 4-5 minutes covered. After 4-5 minutes the juices in the pan should be simmering.
  4. Move the pan to the cool side of the grill and continue to cook covered for 10-15 minutes or until the temperature of the sausage reaches 160 degrees with an instant-read thermometer.
  5. While the sausages are cooking prepare the sauce by mixing the mayo, Ponzu and Sambal into a squeeze bottle of spoon-able dish.
  6. Remove the sausages from the pan and place directly on the grill grates on the hot side of the grill. Cook for 30 seconds to a minute on each side to finish. If desired, place the buns on the hot side of the grill next to the sausages to toast.
  7. Place the sausage in the bun, add some of the Kimchi from the pan and top with the sauce mixture.