Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut – a delicious recipe with caraway seeds, sack sauerkraut, apple cider, long folded, butter, rye bread. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat a griddle pan to medium-high.heat.
2
Heat a small skillet over medium heat.
3
Toast the seeds a couple of minutes then stir in sauerkraut, beer or cider, and mustard and simmer 10 minutes.
4
Cut kielbasa into 4 portions and split the sausage pieces in half across, opening them up.
5
Grill the sausages on the hot griddle until crispy on both sides, about 7 to 8 minutes total.
6
Wipe some of the grease off the griddle and drop heat to low.
7
Lightly butter 1 side of each slice of bread.
8
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.
9
Grill the sandwiches on the griddle until crispy.
10
Cut and serve.
449
kcal
Calories
30
g
Fat
12
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 teaspoon caraway seeds, 1 pound sack sauerkraut, drained, 1 cup beer or apple cider, 1/4 cup spicy brown grainy mustard, and more.
Yes, Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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