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- For the Sauerkraut:
- 1 (15/16 ounce) bag or can sauerkraut, rinsed and drained
- 3 slices bacon
- 1/3 cup light brown sugar or honey
- 1/4 cup beer or water
- 1/2 teaspoon caraway seed, crushed
- 1/4 teaspoon Creole or Cajun seasoning or red pepper flakes, optional
- Salt and pepper as needed, to taste (I like Cavender's Greek)
- For the Sandwich:
- 1/2 tablespoon cooking oil
- 6 to 8 pork sausage links or 4 small pork sausage wheels
- 4 thick cut slices onions
- 8 slices rye bread or 4 French, kaiser or sandwich rolls
- 2 tablespoons softened butter
- 2 tablespoons Creole mustard, or to taste
- 4 slices Swiss, white American or Provolone cheese
- 1/4 cup sliced pickled jalapenos (I like the Mezzetta Deli Tamed)
- 4 slices fresh tomato
View Full Recipe at Deep South Dish
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