Monday, April 19, 2010

Kielbasa Reubens with Sauerkraut

I came across this recipe quite some time ago, I've made it several times and Spencer still gets excited when I make it.  I don't know why I haven't blogged about it before now, but since this has been a recurring meal at our house I thought I would share it.  These sandwiches are so good and very hearty.  I love the flavor combinations; the tanginess of the mustard, sweetness of the red pepper relish and the saltiness of the kielbasa compliment one another perfectly and the melted cheese just puts it over the top. I love trying new flavor combinations; the ingredients of this sandwich are not out of the ordinary but they aren't really anything I would have thought about pairing together myself but they work together so well.  Another great thing about this is it's very quick to prepare and assemble so it makes for a quick and easy week night meqal.  This is a pretty big sandwich and pretty filling by itself so I usually just make something light to go with it.  Spencer can usually eat the entire thing; but most of the time I end up halving one for myself.  These quickly grew to be one of our favorites, hopefully it will become one of your family favorites too!

Keilbasa Reubens with Sauerkraut


1 Teaspoon caraway seed
1 Pound sack sauerkraut, drained
1 Cup beer or apple cider
1/4 Cup spicey brown grainy mustard
2 Sticks (or 1 long folded link) keilbasa or turkey kielbasa (1 1/4 pound)
1/4 Stick butter, softened
8 Slices marbeled rye bread
8 Slices cheese ( I used provolone)
1/2 Cup red pepper relish


Preheat a grill/griddle pan over medium heat.
Heat a small skillet over medium heat, toast caraway seeds in pan and then add the sauerkraut, beer, and mustard and simmer for about 10 minutes.
Cut the kielbasa into 4 portions and split the pieces in half, across, opening them up.  Grill the pieces on the hot griddle/grill pan until crisp on both sides, about 7-8 minutes total.  Wipe some of the grease off the pan and lower the heat to low. 
Lightly butter 1 side of the slices of bread.  Build the sandwiches with the butter side out, starting with the kielbasa, sauerkraut, and 2 pieces of cheese and spread the tops of the sandwich with the red pepper relish before placing on sandwich. 
Grill the sandwiches, until the bread is crisp and cheese is melted and then remove, cut and serve. 


Recipe Source: Rachael Ray,Food Network

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