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Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut Recipe

Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

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  • on March 26, 2013

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    This was marvelous and so quick! Love the sauerkraut, even though I didn't have the caraway seeds. I will use them next time. I used turkey kielbasa. I made my won relish thanks to another post. Delish

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  • on November 17, 2011

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    These were super good. I made with vegetarian kielbasa and I made my own roasted red bell pepper relish since I couldn't find any at the specialty food store. Just diced some jarred roasted piquillo peppers and garlic, threw in a bowl with honey, red wine vinegar, olive oil and salt, mixed together then sauteed the whole mess until it thickened a bit (not all of the liquid evaporated but that ok because after cooking I stuck the relish in fridge to thicken while I made the kraut etc. I will make this again for sure, in fact my husband said this sandwich just replaced our old tempeh rueben stand by. Yum, delicious, you gotta try this, and don't leave out the relish, I think it totally makes the sandwich.

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  • on October 29, 2011

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    I loved this! I didn't find the red pepper relish, so I used thousand island. I really liked the "meatiness" of biting into the Kielbasa. This is going into heavy rotation here.

    2nd review: I made this a second time with the red pepper relish. Lord have mercy, you MUST use the red relish! 6 stars? Made it after working a 12 hour shift and it made my day.

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  • on October 23, 2011

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    Great sandwich and very filling!

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  • on October 15, 2011

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    This was absolutly easy to make and tasted wonderful. So many flavors! I think I used too much Red Pepper Relish but it was still great. I also think I will experiment with different type Beers for Sauerkraut to absorb. Will do it again some time soon.

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  • on September 06, 2011

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    This is very good. I have served it to many friends and family and all have loved. it.

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  • on January 01, 2011

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    Made the sauerkraut for traditional New Year's day good luck side dish with pork loin, YUMO...have enough leftover to make bratwursts later this week...thanks Rachel, and thanks honey for sacrificing the beer:!

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  • on August 13, 2010

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    I've made this a few times, WOW!! We all loved them. Great flavor, easy and quick!!! Great Food! I would have gave her 10 stars

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  • on June 06, 2009

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    I love this recipe. The flavors explode in your mouth.

    Does anyone have the nutrition count on this recipe?

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  • on December 07, 2008

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    the only difficulty I had was when trying to bite, the skin of the sausage was super tough. I wonder if I missed the part about removing it...

    I thought it was a really good change to a traditional reuben

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