Pretzel Bun Reuben Sausage Sandwich With German Style Potato Salad Recipes

PRETZEL REUBEN SANDWICH

Steps:

• Place 6 Sister Schubert's Soft Pretzel Rolls on a baking sheet and bake rolls according to directions on package. Cool rolls. Increase oven temperature to 350 degrees. Slice rolls in half horizontally.
• Arrange sliced corned beef and Swiss cheese on bottom half of each roll and cover with top portion of roll. Wrap each sandwich in aluminum foil and place on a baking sheet. Bake rolls 8 to 10 minutes or until cheese is melted and sandwich is warm. While sandwiches are baking, combine cabbage and dressing together in a small bowl.
• Remove sandwiches from aluminum foil, gently open sandwich and spoon some cabbage salad atop meat. Gently press sandwiches back together again. Serve with extra dressing if desired.

HOMEMADE PRETZEL BUNS WITH BUTTER AND HAM

Steps:

• Add 1 1/2 cups of lukewarm water and the yeast to a large bowl and allow the yeast to sit until foamy, about 5 minutes. Whisk in 1 teaspoon of salt and 1 tablespoon of the melted butter. Add the flour and stir with a wooden spoon to combine. Once the dough is shaggy, but mostly holding together, turn it out onto a lightly floured surface. Dust your hands with flour and knead the dough for about 3 minutes, adding more flour as needed to prevent sticking. Form the dough into a ball and place back inside the mixing bowl. Cover with plastic wrap or a clean kitchen towel and leave in a warm, dry place to rise until the dough has doubled in size, about 1 hour. Punch the dough down once to release some of the air bubbles. Turn the dough out onto a very lightly floured surface and divide the dough into 8 equal pieces with a pizza cutter or a sharp knife. Form each piece into a ball, and place seam side down. Let rise, uncovered, for 10 minutes.
• Meanwhile, line a rimmed baking sheet with parchment paper. Preheat the oven to 400 degrees F. Bring 12 cups of water and the baking soda to a light simmer in a large pot.
• Submerge 2 to 3 dough balls at a time into the simmering water using a slotted spoon. Let them sit in the water for 10 seconds per side. Carefully remove each roll, making sure to drain off as much liquid as possible and place on the prepared baking sheet. Using a sharp knife, make an X on the top of each roll. Brush the remaining melted butter on the rolls and sprinkle with a generous pinch of sea salt. Bake until golden brown, about 25 minutes. Remove from the oven and let rest for 10 to 15 minutes before slicing.
• To assemble the sandwiches: Slice each roll in half. Spread softened butter on each of the cut sides of the roll, using about 1 tablespoon of butter per roll. Delicately fold and layer ham on the bottom half of each roll. Top with brie and place about a 1/4 cup of arugula on top of the ham. Sandwich with the top buns.

GERMAN-STYLE POTATO SALAD

Steps:

• In a large saucepan, place the potatoes and cover with cold water by 1 inch. Stir in 2 tablespoons salt. Bring to a boil, lower the heat, and simmer until just tender, about 30 minutes. Drain, transfer to a large bowl, and cover with plastic wrap to keep warm.
• Meanwhile in a small saucepan, over medium-high heat, add the bacon and cook, stirring frequently, until crispy and its fat has been released, about 3 minutes. Lower the heat to medium, add the onion and cook, stirring, until translucent, about 6 minutes. Stir in the flour and cook for 45 seconds more. Add the remaining 2 teaspoons salt, broth, vinegar, mustard, and sugar. Bring to a boil while whisking constantly. Remove from the heat.
• Using your hands, rub the skins off the potatoes. Cut the potatoes in half lengthwise, then cut crosswise into 1/4-inch slices. Return the potatoes to the large bowl. Pour over the vinegar mixture and toss to coat the potatoes. Toss in the parsley and season with pepper to taste. Transfer to a serving platter and serve immediately.

PRETZEL BUNS

Steps:

• Sprinkle the yeast and 1 teaspoon sugar over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Add milk, shortening, eggs, oil, 3 cups flour, 1/4 cup sugar, and 1 1/2 teaspoons salt. Blend with an electric mixer on medium speed until smooth. Mix in remaining 3 cups of flour by hand, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a floured surface, and knead until smooth and elastic, about 5 minutes. The dough will be sticky.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Uncover the dough and punch it down.
• Preheat an oven to 350 degrees F (175 degrees C).
• Pull off baseball size portions of dough and roll into "snakes" about 6 inches long. Roll each "snake" into a spiral to give the tops some texture. Set each formed bun aside.
• Mix the baking soda and 4 cups hot water in a bowl. The baking soda does not need to dissolve completely. Dip each bun in the baking soda solution before placing on a baking sheet. Brush each bun with melted butter and sprinkle with sea salt. Bake in the preheated oven until brown, 20 to 25 minutes. Cool on a wire rack or brown paper bag.

PRETZEL BUN REUBEN SAUSAGE SANDWICH WITH GERMAN-STYLE POTATO SALAD

Steps:

• For the potato salad: Put the potatoes in a medium pot and cover water by 1 inch. Bring to a boil, season with salt and cook until tender, 12 to 15 minutes. Drain the potatoes and return them to the hot pot.
• While the potatoes are cooking, add the bacon to a medium skillet and cook over medium heat until crisp. With a slotted spoon, remove the bacon to a paper-towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet. Add the onions and garlic to the bacon fat and cook for a few minutes. Add the mustard and coriander seeds and cook for another 3 minutes. Add the apples and cook for 3 more minutes. Sprinkle in the brown sugar, add the stock and bring to a simmer. Cook for a couple minutes, stirring to dissolve the sugar.
• In a small bowl, whisk together the cider vinegar and grainy mustard, and then slowly whisk in the canola oil.
• Add the onion-apple mixture and the vinaigrette to the hot pot of drained potatoes. Set aside until cool to allow the potatoes to absorb all the flavors.
• Season the potato salad with salt and pepper, then add the crisp bacon and the celery and parsley. Toss well.
• For the sausage: In a large bowl, combine the pork shoulder, short rib, fatback, parsley, salt, red wine vinegar, sugar, celery seed, granulated garlic, granulated onion, nutmeg, caraway, coriander, dry mustard, paprika, black pepper and some salt. Run the mixture through a meat grinder fitted with the die with the largest holes (see Cook's Note). Repeat so that all of the meat goes through the grinder twice. Mix in the Swiss cheese and up to 1/4 cup cold water as needed.
• Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place. Place a generous amount of the prepared sausage mixture in the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your last three fingers and letting the casing slip through your thumb and forefinger. Turn the machine on and fill the casings, being careful to avoid any air bubbles.
• Twist the casings to create 5-inch sausages that are even in size. Tie each sausage with butcher's twine to keep them nicely sealed. Prick the sausages all over with a pin or skewer to vent steam during cooking.
• Place the sausage links in boiling water and parboil for 10 to 15 minutes. Slice the sausages in half lengthwise and saute until browned in a preheated saute pan slicked with olive oil.
• For the thousand island sauce: Combine the sour cream, ketchup, relish, Worcestershire and some salt and pepper in a bowl. Stir to blend.
• To assemble the sandwich: Spread a pretzel bun, top and bottom, with thousand island sauce and then with brown mustard. Add sauerkraut and sausage halves to the bottom bun and cover with the bun top.

GERMAN STYLE SAUSAGE APPLE BAKE

Steps:

• Peel, core and slice apples. Layer apples and sausage on the bottom of a 9 by 13 by 2-inch casserole dish and dot with butter. Then layer the onions, potatoes, bell peppers and zucchini. Bake in a preheated 300 degree oven for 1 hour. Once casserole is cooked, cover the top with cheese and bake until melted.