Sausagereuben Recipes

POLISH REUBEN CASSEROLE

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.

TRADITIONAL GERMAN SAUERBRATEN

Steps:

• Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
• Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
• Refrigerate beef, turning daily, for 3 to 7 days.
• Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
• Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
• Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

CONTEST-WINNING REUBEN CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a small bowl, combine the soup, milk, onion and mustard; set aside., Spread sauerkraut into a 1-qt. baking dish coated with cooking spray. Drain noodles; place over sauerkraut. Layer with soup mixture and kielbasa; sprinkle with cheese., In a small bowl, combine bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 15-20 minutes or until bubbly.

TRADITIONAL SAUERBRATEN

Steps:

• Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
• Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
• Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
• Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

THE REAL REUBEN

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.

GERMAN SAUERBRATEN

Steps:

• In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day., To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate., Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender., Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy.

SAUSAGE REUBEN

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.

REUBEN SAUCE

Steps:

• Cook 1 chopped onion, 1/2 cup chopped sauerkraut and 1 teaspoon caraway seeds in a saucepan with olive oil until browned, about 8 minutes. Stir in 2 tablespoons each mayonnaise and ketchup, 2 teaspoons sweet pickle relish, a dash of Worcestershire sauce and 1/2 cup grated Swiss cheese.

REUBEN SANDWICH RECIPE BY TASTY

Steps:

• Make the Russian dressing: In a small bowl, whisk together the mayonnaise, ketchup, pickle relish, mustard, Worcestershire sauce, and paprika.
• Make the sandwich: On a cutting board, spread ½ tablespoon of butter on one side of each slide of bread. Flip the bread slices over so that the buttered side is face down. Spread 1 tablespoon of Russian dressing on each slice. Add ¼ pound corned beef to 2 of the slices of bread. Top the corned beef with ½ cup of sauerkraut and 2 slices of Swiss cheese. Place the other slice of bread on top, buttered side out.
• Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook, without moving, until golden brown, 2-3 minutes. Carefully flip the sandwiches over and continue cooking until the bread is golden brown and cheese has melted, 2-3 minutes more.
• Transfer the sandwiches to a cutting board and cut in half. Serve immediately.
• Enjoy!

SAUSAGE REUBEN

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.

POLISH REUBEN CASSEROLE

Steps:

• Cook noodles according to package directions; drain. Spread sauerkraut in a greased shallow 4-qt. baking dish. Top with noodles. In a large bowl, combine the soup, milk, onion and mustard; pour over the noodles. Top with sausage; sprinkle with cheese., Combine bread crumbs and butter; sprinkle over the top. Cover and bake at 350° for 30-35 minutes or until golden brown and bubbly.