The most important thing you need to know about this recipe is that it comes together in under six minutes and involves hearty sausage, tangy sauerkraut, sweet roasted red peppers, and plenty of grainy mustard, just for good measure. Oh, and it's all tucked inside a tender pretzel roll to gild the lily, because lunches need that sometimes.
A Hearty Lunch in Next to No Time
Starting with fully cooked chicken sausage means that this recipe is really just about assembly. Brown and heat up the link in a skillet for a few minutes and then tuck it into a roll with all the accompaniments. It comes together so fast, you might feel tempted to reward yourself with a cold beer from the fridge to go along with the roll — no one is stopping you there. It also makes for one quick and satisfying dinner, if you're so inclined.
Sauerkraut and Sausage Roll
1 tablespoon olive oil
1 link fully cooked smoked chicken sausage, such as kielbasa or andouille, sliced in half lengthwise
2 teaspoons whole-grain mustard
2 tablespoons drained and chopped roasted red peppers
2 tablespoons sauerkraut
Heat the oil in a small skillet over medium-high heat until shimmering. Place the sausage halves in skillet and cook for about 5 minutes, turning frequently, until golden-brown and just warmed through.
Spread a teaspoon of mustard on each side of the bun. Lay the sausage halves on the bottom side, top with sliced roasted red peppers and sauerkraut on top, and close the bun.