Ingredients Weight Measure
Pork sausage, bulk 1 lb.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.
Sauerkraut, drained 2 cups
Caraway seeds 2 tsp.
Brown sugar 2 Tbsp.
Renee's Mayonnaise 2 Tbsp.
Renee's Thousand Island Dressing 1/4 cup
Dijon mustard 1 tsp.
Multigrain rolls, buttered and toasted 4 ea.
Swiss cheese, sliced 4 ea.


  1. 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 towel.
  2. Mix TABASCO® Garlic Pepper Sauce, sauerkraut, caraway seeds, brown sugar, mayonnaise, Thousand Island dressing and mustard in small saucepan; heat until hot.
  3. Spread rolls with dressing, spoon half the sauerkraut on rolls; top with sausage patties, remaining sauerkraut and cheese.
  4. Wrap each roll in aluminium foil. Bake 20 minutes at 350°F. Unwrap and serve hot.

Yield: 4 servings