Sausage Reuben
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 6 links smoked sausage
- 12 slices rye bread
- 1 (16 ounce) jar of german-style sauerkraut
- 1 lb swiss cheese (thin sliced)
- 1⁄2 cup hot mustard
- 1⁄4 cup butter
directions
- Slice each link down the middle, but not all the way through through, then spread the link open (butterfly). Fry the links until lightly browned on each side in a frying pan.
- Melt/soften the butter and spread on all twelve slices of bread, then turn the bread over.
- Spread the hot/spicy mustard (I use a jalapeno mustard) on all 12 slices. You should now have twelve slices of bread with butter on the bottom and mustard on the top.
- Heat the sauerkraut in a sauce pan until thoroughly heated, then drain all the excess juice, pressing out as much of the juice as you can. Discard the juice. I do this so the sandwich doesn't get soggy.
- Working with six slices of the bread (with butter on the down side and the mustard side up), place sliced cheese (enough to cover the bread), then a sausage link (spread open), then a heap of sauerkraut, followed my another slice of cheese. Then top with a slice of bread, butter side up. You should end up with 6 sandwiches.
- Brown the sandwiches (both sides) in a frying pan, griddle, or Panini press (my personal choice).
- When cheese is melted and the bread is lightly toasted, remove from heat, let stand 5 minutes. Slice each sandwich diagonally. Serve with a dill pickle slice and your favorite chips.
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RECIPE SUBMITTED BY
Pokey in San Antonio
United States
<p>I'm a retired USAF pilot (32 years), now as a Systems Engineer, I'm 10 years into a second career with an engineering firm, supporting the military. I love to hunt, fish, camp, hike and, of course--cook. I collect cook books and recipes from all kinds of sources. I was so glad to find this web site to help me organize my favorite recipes, and find new ones. My favorite cooking style is BBQ/Smoking. I also love to cook elaborate meals for family and friends. Having lived overseas for many years, I've picked up a lot of recipes for German, French, Italian, Thai, and Greek dishes.</p>