REN’S REUBEN
Serves: 2
1/2 ring Polish sausage, such as wiejska
4 slices of sourdough rye bread, or 2 rolls or buns
2 slices of cheese
1 1/2 cups (375 mL) sauerkraut, well drained
1/4 cup (60 mL) butter, softened
For the dressing:
1/2 cup (125 mL) sour cream or mayonnaise
2 tbsp (30 mL) creamy horseradish sauce (or ketchup) Sea salt and freshly ground black pepper
1. Mix the ingredients for the dressing together in a small bowl and set aside.
2. Heat a frying pan and gently fry the sausage until it starts to get some colour and is warmed through. Slice the sausage into thin diagonal slices.
3. If using rolls or buns, split and toast them, cut-side down.
4. Spread two slices of bread (or two bun halves) with the dressing. Divide the sausage between the bread or buns, place a slice of cheese on each, and top with sauerkraut. Top with the slices of bread (or bun halves). Butter the top and bottom slices. Reheat the frying pan, add the sandwiches and place over a medium-high heat until lightly toasted on both sides. Slice and serve.
Seattle “Polish Dog” version:
Fry some sliced onions, along with 1/4 head shredded white cabbage until golden. Spread the buns with cream cheese. Grill the sausage and top with the onion and cabbage mixture and a squeeze of mayonnaise or mustard.