of burners to high and leave the others off. Clean the
grilling grate.- Place the sauerkraut, thyme, and beer in a disposable
aluminum foil pan and nestle the sausages in it. Place the
pan on the hot side of the grill and cook until simmering,
about 4 minutes. Slide to the cooler side of the grill,
cover the grill, with the vented part of the lid positioned
over the sausages, and cook, with all the vents open, until
an instant-read thermometer inserted into the thickest part
of the sausages registers 140° to 145ºF, about 15
minutes, turning once halfway through. - Remove the lid. Using tongs, remove the sausages from
the pan and place on the hot side of grill. Cook, turning
occasionally, until well browned and crisp, about 3
minutes total. Return to the pan and allow to rest,
uncovered, for 10 minutes, then serve with the toasted
rolls.
TO COOK ON THE STOVETOP
Combine the sauerkraut, thyme, and beer in a 12-inch
sauté pan and stir well. Nestle the sausages in the mixture
and bring to a simmer over medium heat. Reduce the
heat to the lowest setting, cover, and cook, turning the
sausages occasionally, until an instant-read thermometer
inserted into the thickest part of the sausages registers
140° to 145°F, about 12 minutes. Remove the sausages
from the pan; keep the sauerkraut mixture warm.
- Heat the oil in a large nonstick or cast-iron skillet over
medium-high heat until shimmering. Add the sausages
and cook, turning occasionally; until browned on all