Reuben's Juicy Relative
Yield
4 servingsPrep
15 minCook
30 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sausage
bulk |
|
| 14 | ounces |
sauerkraut
drained |
|
| 2 | teaspoons |
caraway seeds
|
|
| 2 | tablespoons |
brown sugar
|
|
| 2 | tablespoons |
whole-grain mustard
|
*
|
| 2 | each |
rye bagels
toasted |
* |
| ¼ | cup |
salad dressing, thousand island
|
* |
| 4 | slices |
swiss cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sausage
bulk |
|
| 404.6 | ml/g |
sauerkraut
drained |
|
| 1E+1 | ml |
caraway seeds
|
|
| 3E+1 | ml |
brown sugar
|
|
| 3E+1 | ml |
whole-grain mustard
|
*
|
| 2 | each |
rye bagels
toasted |
* |
| 59 | ml |
salad dressing, thousand island
|
* |
| 4 | slices |
swiss cheese
|
|
Directions
Form sausage into 4 patties.
Fry patties in skillet over medium heat until cooked and brown, about 5 minutes on each side.
Drain on paper toweling.
Heat oven to 375℉ (190℃).
Mix sauerkraut, caraway seeds, brown sugar and mustard in small saucepan; heat until hot.
Spread bagels with dressing, spoon half the sauerkraut on bagels; top with sausage patties, remaining sauerkraut and cheese.
Wrap each bagel in aluminum foil. Bake 20 minutes.
Unwrap; serve hot.
