Pennsylvania’s Polish Delight: The Kielbasa Reuben Recipe You Can’t Miss

Photo byPatricia Baker

In the heart of Pennsylvania, where classic Reubens and kielbasa reign supreme, a delightful fusion of these beloved dishes has emerged: the Kielbasa Reuben. This mouthwatering sandwich combines the smoky, garlicky flavors of kielbasa with the tangy crunch of sauerkraut, all layered under rich, melty Gouda cheese. It's the ultimate comfort food, paying homage to the state's Polish-American roots while adding a modern twist that sandwich lovers everywhere can enjoy.

Pennsylvania, particularly in cities like Pittsburgh and Philadelphia, is known for its diverse culinary influences, and the Kielbasa Reuben reflects that perfectly. It's a sandwich that brings together the hearty, smoky flavors of traditional Polish kielbasa with the creamy richness of Russian dressing, all held together by dark pumpernickel bread. This combination makes it a popular choice for both casual lunches and special gatherings.

Recipe: Pennsylvania Style Kielbasa Reuben

Ingredients:

• 4 slices of dark pumpernickel bread
• 2 tablespoons of Russian dressing
• 4 ounces of Gouda cheese, sliced
• 8 ounces of beef kielbasa sausage
• 1/2 cup sauerkraut, well drained
• 2 tablespoons butter

Instructions:

1. Grill or pan-fry the kielbasa until crisp and fully cooked, then let it cool slightly before slicing diagonally into 1/4-inch pieces.
2. Lay out the pumpernickel slices and distribute the sliced Gouda evenly on each piece of bread.
3. Spread the Russian dressing over the cheese on each slice.
4. Add the sauerkraut on two of the slices, then top with the sliced kielbasa on the remaining two.
5. Heat a flat griddle or skillet over medium heat, melting the butter until bubbly and slightly browned.
6. Place the sandwich halves on the griddle, toppings facing up, and cover loosely with foil to help the cheese melt without over-browning the bread.
7. Once the cheese is melted and the bread is crisp, assemble the sandwiches, slice them in half, and serve hot.

This Kielbasa Reuben brings a Pennsylvania twist to a classic sandwich, with every bite offering a flavorful blend of smoky sausage, gooey cheese, and tangy sauerkraut. Pair it with classic sides like coleslaw or potato salad, and you have a meal that captures the essence of Pennsylvania's hearty, comforting cuisine.

Conclusion:

Whether you’re a lifelong resident or just visiting, the Kielbasa Reuben is a sandwich that embodies the best of Pennsylvania’s culinary traditions. It’s simple to make, yet bursting with bold, comforting flavors. Perfect for any occasion, it’s a dish that will quickly become a favorite in your household.

Here are the sources used for the Kielbasa Reuben recipe and article details:

1. A Family Feast - This source provided detailed instructions on preparing a Kielbasa Reuben sandwich, highlighting the use of grilled kielbasa, Gouda cheese, and sauerkraut. It also emphasized the importance of using quality pumpernickel bread and grilling techniques for optimal flavor and texture​(A Family Feast®).
2. Brunch & Batter - This site shared similar preparation tips, emphasizing the grilling of the kielbasa and the balance between sauerkraut and Russian dressing. It also suggested sides like coleslaw and potato salad as ideal accompaniments for the Kielbasa Reuben​(Brunch & Batter).
3. Coleman Natural - This source featured a twist on the Reuben using uncured Polish kielbasa, pairing it with smoked Gouda and Thousand Island dressing. It provided quick preparation tips and suggestions for sides like pickles and coleslaw​(Coleman All Natural Meats).

These links offer further insights and additional variations of the recipe for reference and adaptation.