Kielbasa Reuben

  • 1 (14oz) package of Klement's Smoked Kielbasa
  • 1 tsp caraway seeds
  • 1 lb sauerkraut, drained
  • 1 cup beer or apple cider
  • 1/4 cup spicy brown grainy mustard
  • 1/4 stick butter softened
  • 8 slices marble rye bread
  • 8 slices Swiss cheese, deli sliced
  • 1/2 cup sweet red pepper relish
  • Preheat a griddle pan to medium-high heat.
  • Heat a small skillet over medium heat. Toast the seeds a couple of minutes then stir in sauerkraut, beer or cider, and mustard and simmer 10 minutes.
  • Cut Klement’s Smoked Kielbasa into 4 portions and split the sausage pieces in half across, opening them up.
  • Grill the sausages on the hot griddle until crispy on both sides, about 7 to 8 minutes total. Wipe some of the grease off the griddle and drop heat to low.
  • Lightly butter one side of each slice of bread. Build butter-side-out sandwiches of grilled kielbasa, sauerkraut, and 2 slices of cheese; spread the top of each sandwich with red pepper relish before setting in place.
  • Grill the sandwiches on the griddle until crispy. Cut and serve. 
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