Open-Faced Sausage and Canadian Swiss Reubens
57 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 607607 cal |
| pro | 35 g35g pro |
| total fat | 41 g41g total fat |
| sat. fat | 18 g18g sat. fat |
| carb | 22 g22g carb |
| fibre | 4 g4g fibre |
| chol | 120 mg120mg chol |
| sodium | 1 mg1mg sodium |
| potassium | 463 mg463mg potassium |
| % RDI: | - |
| calcium | 5050 calcium |
| iron | 2424 iron |
| vit A | 1313 vit A |
| vit C | 1818 vit C |
| folate | 2020 folate |
Ingredients
-
4 cooked bratwurst or beerwurst sausages (about 1 lb/500 g)
2 tsp (10 mL) vegetable oil
1/2 tsp (2 mL) caraway seeds
1-1/4 cups (300 mL) drained sauerkraut
1/3 cup (75 mL) dry white wine, beer or chicken broth
2 tbsp (30 mL) Dijon or grainy mustard
4 slices rye or marble bread, toasted
8 thin slices Canadian Swiss cheese
Preparation
Split sausages lengthwise almost all the way through; open like book. Heat oil in large skillet over medium heat; cook sausages, turning once, until browned, about 6 minutes.
Stir in caraway seeds and cook for 30 seconds. Stir in sauerkraut and wine; cook until almost no liquid remains, about 5 minutes.
Spread mustard over 1 side of each slice of toast; place, mustard side up, on greased baking sheet. Top with sauerkraut mixture and sausage. Top each with 2 slices cheese. Broil, watching closely, until cheese is bubbly and browned, about 2 minutes. Makes 4 servings.
Stir in caraway seeds and cook for 30 seconds. Stir in sauerkraut and wine; cook until almost no liquid remains, about 5 minutes.
Spread mustard over 1 side of each slice of toast; place, mustard side up, on greased baking sheet. Top with sauerkraut mixture and sausage. Top each with 2 slices cheese. Broil, watching closely, until cheese is bubbly and browned, about 2 minutes. Makes 4 servings.
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