Saturday, December 21, 2013

Reuben Dog

Photo courtesy of the Cooking Corner.

     Corned beef and pastrami are two of my favorites, so it's no surprise that reubens are up there on my list of sandwiches. Why not combine those flavors with a hot dog, or in this case, a polish sausage?
     I had some leftover sauerkraut from a previous food experiment and decided to pair that on a hoagie bun with a polish sausage. Some Thousand island dressing went on the bottom of the buns and Swiss cheese topped this masterpiece to make an interesting and messy sandwich. The flavors were a warm, comforting combination that reminds you of a reuben - just what I was looking for in a meal.

Reuben Dog
4 Polish sausage links (like Johnsonville)
1/2-3/4 cup sauerkraut, drained
 spicy brown mustard
1/2 (8 oz.) pkg. shredded Swiss cheese
4 hoagie rolls

Place sausage links in shallow skillet with lid. Pour 1/2 beer or 1/2 cup water into skillet.

Cover and simmer on low 30 minutes or until sausage plumps up.

Drain and warm sauerkraut, either on stove or in microwave.

Spread mustard onto rolls. Place sausage in roll, layer sauerkraut on meat and top with shredded cheese.
Serves 4.

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