Sausage Reuben

"Reubens are my favorite deli sandwich. This is a variation on the theme using a spicy, smoked sausage in place of the pastrami or corned beef. Any quality cooked/smoked beef or pork link sausage will do the trick."
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:




  • Cut sausage link down the middle and grill or pan fry until crisp along the edges.
  • Spread mustard on one side of both slices of bread.
  • Heat sauerkraut in sauce pan, then remove and squeeze off excess juices.
  • Assemble sandwich by placing one slice of cheese on first slice of bread (mustard side up), place link on next, then pile on warmed sauerkraut, finally top with second slice of cheese and second slice of bread (mustard side down).
  • Wrap in aluminum foil and place in preheated oven.
  • Bake for 15 minutes at 350 degrees until cheese is melted.
  • Remove, slice diagonally and serve with dill pickle and chips.
  • If you're going to make several sandwiches for a group, you can either wrap each individually (preferred) or place them in a shallow baking pan and cover the pan with foil.

Questions & Replies

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  1. I may never go back to a regular Reuben after having this one! I used a portuguese Linguisse Hot smoked sausage and spicy full grain mustard, wine cured sauerkraut and Canadian Rye bread. I prepared it a bit differently - Squeezed the Kraut dry and heated it around the sausage. Put the cheese on one slice of the mustard coated Rye bread and placed it in the toaster oven until the cheese melted and the other slice of bread was lightly toasted - put it all together & I was in Reuben Heaven Thank's Pokey great idea
  2. This is a really nice sandwhich. I used a chicken and spinach sausage (that we love!) and seeded rye plus a fabulous French mustard I picked up in duty free on my way home from Paris. We made 2 and I loved the texture as they came out of the oven. I think that I would prefer it, though, with thousand island over the mustard. While I love the mustard, something about it being a reuben made me think it needed a sweeter dressing. Thanks for a great idea!


<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>
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