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1
Slice each link down the middle, but not all the way through through, then spread the link open (butterfly).
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2
Fry the links until lightly browned on each side in a frying pan.
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3
Melt/soften the butter and spread on all twelve slices of bread, then turn the bread over.
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4
Spread the hot/spicy mustard (I use a jalapeno mustard) on all 12 slices.
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5
You should now have twelve slices of bread with butter on the bottom and mustard on the top.
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6
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.
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7
Discard the juice.
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8
I do this so the sandwich doesn't get soggy.
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9
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.
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10
Then top with a slice of bread, butter side up.
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11
You should end up with 6 sandwiches.
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12
Brown the sandwiches (both sides) in a frying pan, griddle, or Panini press (my personal choice).
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13
When cheese is melted and the bread is lightly toasted, remove from heat, let stand 5 minutes.
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14
Slice each sandwich diagonally.
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15
Serve with a dill pickle slice and your favorite chips.
