Sausagereuben Recipes

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.
• Spread sauerkraut into the bottom of a lightly greased 9x13 inch baking dish. Top with uncooked noodles, then spoon soup mixture evenly over noodles. Cover all with sausage and top with cheese. Lastly, combine bread crumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese.
• Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender.

Steps:

• 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.

Steps:

• 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.