The Smoking Bacon & Hog Cookbook by Bill Gillespie & Tim O’keefe

Author:Bill Gillespie & Tim O’keefe [Gillespie, Bill & O’keefe, Tim]
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2015-12-25T00:00:00+00:00

SERVES: 8 • COOK TIME: 15 MINUTES

½ cup (90 g) whole-grain mustard

½ cup (90 g) Dijon mustard

½ cup (120 g) spicy jalapeño jelly

1 lb (455 g) kielbasa, sliced into ¼” (6-mm) circles

1 large sweet onion, sliced into thin rounds

12 oz (336 g) sauerkraut

8 oz (225 g) Gruyère cheese

8 small crusty rolls

In a small bowl, mix together the mustards and jelly until well combined.

Fire up a charcoal grill, heat up a cast-iron skillet and brown the kielbasa. Once it is slightly darkened around edges, remove it from the pan and set aside.

In the same pan, add the sweet onions and grill until they just begin to brown and soften. Add the sauerkraut to the pan with the onions and cook together until the juices evaporate, about 8 minutes. Transfer to a bowl and set aside.

Using the same cast-iron skillet, create 4 piles of the kielbasa rounds (6–8 in each pile). Add the onion and sauerkraut mixture, then top with a good slice of Gruyère cheese. Cover the cast-iron skillet with aluminum foil and let the cheese melt.

While the cheese is melting, slice your rolls. Depending on the roll, I like to scoop out a bit of the inside bread so the sandwich is not too bready.

Assemble the sandwiches. Spread some of the mustard and jelly condiment on the bottom bun. Place the pile of kielbasa rounds with the onions, sauerkraut and cheese mixture on top. Top off with the roll. Repeat to make 7 more sandwiches. Then serve—simple and delicious!

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