Braunschweiger Reuben Grill Recipes

GRILLED REUBEN SANDWICH

Grilled Reuben Sandwich image

Make and share this Grilled Reuben Sandwich recipe from Food.com.

Provided by Sageca

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 slices rye bread
1 tablespoon Russian salad dressing
1/2 lb smoked meat, shaved
1/2 cup sauerkraut
2 slices gouda cheese

Steps:

Heat sauerkraut;drain juice; set aside.
Microwave the meat;drain juice; set aside.
Toast rye bead. Spread with Russian dressing.
Top with warm meat, sauerkraut and cover with swiss cheese.
Put under broiler until cheese is melted.

Nutrition Facts : Calories 115.9, Fat 3.1, SaturatedFat 0.4, Sodium 530.8, Carbohydrate 19.4, Fiber 2.9, Sugar 3.2, Protein 3.1

REUBEN GRILL

Reuben Grill image

After just one bite, my dad declared this sandwich a definite keeper. We think you'll agree that the homemade horseradish sauce makes it a standout. -Kathleen Hicks, Kanab, Utah

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/4 cup sour cream
2 tablespoons plus 1-1/2 teaspoons chili sauce
2 teaspoons prepared horseradish
1 tablespoon butter, softened
4 slices caraway rye bread
4 slices Swiss cheese (3/4 ounce each)
1/2 cup sauerkraut, rinsed and well drained
1/4 pound thinly sliced deli corned beef or pastrami

Steps:

In a small bowl, combine the sour cream, chili sauce and horseradish. Spread butter over 1 side of each slice of bread. Spread sour cream mixture over unbuttered side of 2 slices; layer with cheese, sauerkraut and corned beef. Top with remaining bread, buttered side up. , In a large skillet, toast sandwiches over medium heat until bread is lightly browned and cheese is melted, 2-4 minutes on each side.

Nutrition Facts : Calories 484 calories, Fat 22g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 1859mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 5g fiber), Protein 33g protein.

BRAUNSCHWEIGER II

Braunschweiger II image

LIVER SAUSAGE AND BRAUNSCHWEIGER These are cured sausages traditionally made from pork liver and pork hearts. Braunschweiger is smoked after cooking, hence the "braun" in the name. They are best stuffed into beef middles as fibrous casings do not shrink with the sausage. This particular recipe is a modified version of the previous and has much better flavor and texture. The main difference is the addition of chicken liver and beef liver. The amounts of the various meats are not critical and just represent the amounts I ended up with and weighed on a gram scale. You can divide by 450 to get pounds. Source: Jack Schmidling Productions, Inc.

Provided by Queen Dragon Mom

Categories Meat

Time 7h4m

Yield 15 pounds

Number Of Ingredients 17

Ingredients

5 lbs meat
728 g pork liver
610 g chicken livers
584 g pork heart
208 g beef liver
100 g pork belly (mostly fat)
100 g salt pork (fatty bacon will do)
2 1/2 tablespoons salt
1 tablespoon onion powder
1 tablespoon sugar
2 teaspoons pepper
1/2 teaspoon coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground mustard
1/4 teaspoon sage
1/4 teaspoon marjoram
1/4 teaspoon ginger

Steps:

Cook liver in simmering water for 10 minutes then chill before grinding.
Grind all meat through 3/16 plate. Chill in freezer for 30 minute.
Chop in blender or food processor. This sounds a lot easier than it is as you can only do about half a cup at a time. Commercial sausage kitchens use a machine called a chopper but we have to make due with what we have. The idea is to produce what is known as an emulsion. This process is also required for hot dogs, bologna and other sausages where a homogeneous texture is required.
Stuff in beef middles.
Place the sausage in a 165 degree F water for about one hour to internal temp of 152°F.
Chill in cold water.
Liver Sausage: Store in fridge for about a day before eating. Keeps for several weeks in fridge.
Braunschweiger: Dry in smoker at 100F, then smoke for 5 hrs at 120°F.

GRILLED REUBEN BRATS

Grilled Reuben Brats image

A 30-minute meal starts with tasty, Reuben-style fixings for hot-off-the-grill brats.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 can or bottle (12 oz) beer or nonalcoholic beer
4 uncooked fresh bratwurst links (about 1 lb)
2 tablespoons Thousand Island dressing
4 rye or whole wheat bratwurst buns, split
1/2 cup shredded Swiss cheese (2 oz)
1 cup sauerkraut, drained, heated if desired

Steps:

Heat gas or charcoal grill. In 2-quart saucepan, heat beer to boiling. Add bratwurst; reduce heat to low. Cover; simmer 15 minutes.
Drain bratwurst. Place on grill over medium heat. Cover grill; cook 5 to 10 minutes, turning once, until brown.
Spread dressing on cut sides of buns. Place bratwurst in buns; top with cheese, bratwurst and sauerkraut.

Nutrition Facts : Calories 480, Carbohydrate 28 g, Cholesterol 65 mg, Fat 3, Fiber 3 g, Protein 18 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1670 mg, Sugar 4 g, TransFat 1 g

BRAUNSCHWEIGER SOURDOUGH GRILLER

Braunschweiger Sourdough Griller image

The tangy taste of sourdough and meaty flavor of Braunschweiger are a flavor match made in heaven-and this melty sandwich showcases them to perfection.

Provided by My Food and Family

Categories Meal Recipes

Time 11m

Yield Makes 1 serving.

Number Of Ingredients 5

Ingredients

2 slices sourdough bread
2 oz. OSCAR MAYER Braunschweiger
2 slices tomato
1 oz. VELVEETA, cut into thin slices
2 tsp. MIRACLE WHIP Dressing

Steps:

Top 1 of the bread slices with braunschweiger, tomatoes, VELVEETA and second bread slice.
Spread outside of sandwich with dressing.
Cook in skillet on medium heat for 3 min. on each side or until golden brown on both sides.

Nutrition Facts : Calories 440, Fat 27 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 115 mg, Sodium 1440 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 6 g, Protein 17 g