Sausage Reuben

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READY IN: 30mins
Recipe by Pokey in San Antonio

This is my take on the classic Reuben, using sausage and hot mustard in place of corned beef or pastrami and thousand island dressing. It's one of my family's favorite meals.

Ingredients Nutrition

Directions

  1. 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.
  2. Melt/soften the butter and spread on all twelve slices of bread, then turn the bread over.
  3. 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.
  4. 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.
  5. 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.
  6. Brown the sandwiches (both sides) in a frying pan, griddle, or Panini press (my personal choice).
  7. 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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