Recipe

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• 1 lb hot sausage , bob evans roll
• 1/2 onion, chopped
• 16 oz sauerkraut, drained, dried and chopped
• 1/3 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp dijon mustard
• 3 cups swiss cheese, grated
• 1 lb rye bread
• 1/4 cup butter or 1/4 cup margarine, softened

• 1 In medium skillet crumble and brown sausage with onions over medium heat.
• 2 Drain drippings, remove sausage mixture from skillet and drain on paper towels.
• 3 Transfer to mixing bowl.
• 4 Add sauerkraut, mayo, ketchup, mustard and cheese. Mix together well.
• 5 Spread approximately 1/3 cup filling on each bread slice until mixture is finished; cover with second slice to make sandwiches.
• 6 Lightly butter the outside of each sandwich and brown on griddle over medium heat until cheese is melted and bread is toasted.
• 7 Top with Thousand Island dressing if you like, or serve as is!