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Reuben Chop Salad

Michaela Kenkel — Tue, 10 Mar 2026 13:51:41 +0000

Love a classic Reuben sandwich? Try this Reuben Chop Salad! Crisp romaine lettuce tossed with corned beef, Swiss cheese, sweet pickles, Frank’s Tangy Mustard Kraut, homemade rye croutons, and homemade Thousand Island dressing. A fresh and lighter way to enjoy classic Reuben flavors. Perfect for St. Patrick’s Day or anytime, really.

When March rolls around, my friends at Frank’s Kraut celebrate in a big way with what they call Reuben Madness Month. Think of it as the delicious collision of March Madness and St. Patrick’s Day, all centered around one of the most iconic sandwiches out there… the Reuben.

This year, I gave those classic deli flavors a lighter twist with this Reuben Chop Salad. Crisp romaine is topped with thick cubes of corned beef, Swiss cheese, chopped sweet pickles, rye croutons, and Frank’s Tangy Mustard Kraut, then tossed with creamy Thousand Island dressing for that unmistakable Reuben flavor. It’s everything you love about the sandwich, just served up in a fresh, fork-friendly bowl.

This salad serves four and comes together in about 15 minutes, making it perfect for a quick lunch, easy dinner, or a fun way to celebrate Reuben season.

This recipe is sponsored by Frank’s Kraut, but my lifelong love of their products and opinions are all mine.

Reuben Chop Salad with Frank’s Kraut

Every bite delivers that perfect Reuben balance of tart, salty, crunchy, and just a little sweet. The Tangy Mustard Kraut adds a bright pop that pairs beautifully with the corned beef and dressing. If you prefer a more traditional flavor, Frank’s Original Kraut works just as well. Either way, it’s a simple way to enjoy those bold deli flavors in a lighter dish without missing a thing.

Whether you’re celebrating Reuben Madness Month, looking for a fresh St. Patrick’s Day recipe, or just craving those classic deli flavors more lightly, this salad delivers.

Frank’s Mustard Kraut

Friends, I’ve completely fallen for Frank’s Mustard Kraut. It has quickly earned a permanent spot in my refrigerator, and for good reason. It brings such a bright, zippy flavor to dishes and makes an easy way to add something a little special to everyday meals.

Look at it here with my Breaded Pork Cutlet recipe or this Bratwurst Slider recipe!

What makes this kraut stand out is the combination of Frank’s classic sauerkraut with a tangy mustard and dill pickle twist. That bold flavor is exactly what makes it such a great addition to anything inspired by a classic Reuben.

Ingredients In Reuben Chop Salad

Find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

Thousand Island dressing – The classic creamy dressing that ties all of the Reuben flavors together. Find the recipe for my Homemade Thousand Island Dressing here.
Romaine lettuce – The crisp base of the salad. Romaine holds up well to hearty toppings and dressing without becoming soggy.
Corned beef – Thick-cut deli corned beef gives this salad that signature Reuben flavor. If you happen to have leftover corned beef from a holiday meal, that works beautifully here, too.
Swiss cheese – Swiss cheese adds a creamy, slightly nutty flavor that pairs perfectly with corned beef and kraut.
Sweet pickles – These add a touch of sweetness that balances the salty and tangy elements in the salad. If you prefer a sharper bite, dill pickles could be used instead.
Frank’s Tangy Mustard Kraut – This kraut adds a bright, zippy flavor with a hint of mustard that complements the corned beef beautifully. Frank’s Original Kraut can also be used if you want a more classic sauerkraut flavor.
Rye croutons – Rye croutons bring that unmistakable Reuben bread flavor into the salad and add a satisfying crunch. My easy recipe for Homemade Rye Croutons can be found right here.

How to Make Reuben Chop Salad

This salad comes together in no time at all!

Place the chopped romaine lettuce into a large bowl.

Top the lettuce with the cubed corned beef, Swiss cheese, chopped sweet pickles, drained Frank’s Tangy Mustard Kraut, and rye croutons.

Drizzle the Thousand Island dressing over the top.

Toss everything together until the salad is evenly coated with dressing, then serve immediately.

Storage

This salad is best served right after tossing with the dressing.

If you’d like to prep ahead, you can chop the lettuce and cube the corned beef and cheese ahead of time. Store them in the refrigerator and assemble the salad just before serving.

Once dressed, leftovers can be stored in the refrigerator for about a day, though the croutons will soften.

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Tips for the Best Reuben Salad

Here are a couple of tips to make the best corned beef Reuben salad:

Be sure to drain the kraut well before adding it to the salad so it doesn’t water down the dressing.
Ask your deli to slice the corned beef nice and thick so it cubes nicely and gives the salad a heartier bite. Each slice of mine was just a bit shy of a half pound. Once I trimmed it a bit, it was the perfect amount.
Add the dressing right before serving so the lettuce and croutons stay crisp.

Tips and Variations

This salad is easy to customize depending on what you have on hand or how closely you want to stick to classic Reuben flavors.

If you can’t get enough rye bread flavor, try sprinkling a pinch of caraway seeds over the salad for that signature deli-style taste. It’s a small addition that makes the whole bowl taste even more like a traditional Reuben.
For the dressing, Russian dressing can easily be used in place of Thousand Island.
You can also swap the corned beef for pastrami if that’s what you prefer. It brings a slightly smoky twist that works beautifully with the kraut and Swiss cheese.
While romaine holds up well and keeps the salad nice and crisp, other lettuces can work too. Iceberg, chopped green leaf, or even a romaine-and-iceberg mix will give you that same crunchy texture.
And if you’re in a hurry, you can skip making croutons and toss in rye bagel chips instead. They add the same toasty rye flavor with a little extra crunch and make this salad even faster to throw together.

The traditional Reuben sandwich was introduced in my very own hometown of Omaha, and it’s still one of the best combinations ever created. Corned beef, Swiss cheese, sauerkraut, and creamy dressing are piled onto rye bread and toasted until everything is warm and melty. It’s a classic for a reason.

Right alongside it is the Rachel, the turkey version of the Reuben that swaps in oven-roasted turkey for the corned beef but keeps all of those same delicious flavors.

Let’s Reubenize It

Once you start thinking about those ingredients, it’s hard not to imagine all the other ways they can come together.

Beyond the sandwiches, those same classic Reuben flavors can show up in all kinds of delicious ways. Corned beef, Rye, Swiss cheese, sauerkraut, and that tangy dressing have a way of turning everyday comfort foods into something a little more fun. Over the years, I’ve taken those ingredients and worked them into everything from cozy soups to hearty casseroles and a lot of game day favorites. Recipes like Cream of Reuben Soup (pictured above), Reuben Meatloaf, Reuben Pot Pies, Reuben Mac and Cheese, Reuben Burgers, Reuben Pizza, Reuben Stuffed Baked Potatoes, and Reuben Nachos all prove that once you start Reubenizing recipes, it’s hard to stop.

And if you’re really in the mood to Reubenize your menu, you can see all of my Reuben-inspired recipes here. Or check out all of my sauerkraut recipes in this section here. Frank’s Kraut and I have been cooking up amazing recipes together for over a decade!

Still hungry? Find oodles more sauerkraut recipes at FranksKraut.com and follow along with them on their socials to see even more yummy goodness: Facebook, YouTube, Pinterest, and Twitter.

Reuben Madness Month is all about celebrating those bold deli flavors we love, and this Reuben Chop Salad delivers them in a fresh, lighter way. With corned beef, Swiss cheese, and the bright bite of Frank’s Tangy Mustard Kraut, every forkful tastes just like your favorite sandwich. Let’s get to that recipe!

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Reuben Chop Salad

All the flavors of a classic deli Reuben in a lighter bowl! This Reuben Chop Salad is loaded with corned beef, Swiss cheese, tangy sauerkraut, sweet pickles, homemade rye croutons, and creamy Thousand Island dressing. Perfect for St. Patrick’s Day and beyond!

Course Salads

Cuisine American

Keyword chop salad, corned beef, Homemade Rye Croutons, Reuben, Romaine lettuce, salad, Sauerkraut, Swiss Cheese, Thousand Island Dressing

Prep Time 10

Servings servings

Calories 517kcal

Ingredients

2 heads Romaine Lettuce chopped (about 8 cups)
3/4 pound deli corned beef cut thick, cubed
6 ounces Swiss cheese cubed
4 sweet pickles chopped
1/2 cup Frank's Tangy Mustard Kraut drained
1 1/2 cups Rye Croutons
1/2 cup Thousand Island Dressing (more or less, to taste)

Instructions

Place chopped lettuce in a salad bowl.
Top with chopped corned beef, Swiss cheese, sauerkraut, sweet pickles, and croutons.
Add dressing and toss to coat.
Serve immediately.

Notes

This salad is best served right after tossing with the dressing.

If you’d like to prep ahead, you can chop the lettuce and cube the corned beef and cheese ahead of time. Store them in the refrigerator and assemble the salad just before serving.

Once dressed, leftovers can be stored in the refrigerator for about a day, though the croutons will soften.

Nutrition

The post Reuben Chop Salad appeared first on An Affair from the Heart.

BBQ Chicken & Kraut Dip

Michaela Kenkel — Wed, 04 Feb 2026 15:34:28 +0000

Creamy and satisfying, this BBQ Chicken & Kraut Dip combines melty cheddar and mozzarella with tender chicken and a rich BBQ-seasoned base. Frank’s Sweet & Smoky BBQ Kraut brings just the right touch of tang and smoke, cutting through the creaminess and giving the dip a crave-worthy twist that sets it apart from the usual.

Everyone has heard of buffalo chicken dip, it’s present at all of the parties here, too, but barbecue chicken dip? Let’s just say it might be that shy cousin of a recipe. My hubs isn’t a fan of buffalo sauce, so BBQ is always his first choice. When I make it, I love to add a jar of Frank’s Sweet & Smoky BBQ Kraut. It adds a little more substance, and a lot more yumminess!

BBQ Chicken Dip with Kraut

This BBQ Chicken & Kraut Dip is a bold, creamy, crowd-pleasing hot dip made for game day spreads and Super Bowl snacking. It’s rich and cheesy like a classic hot dip, but the addition of Frank’s Sweet & Smoky BBQ Kraut brings a tangy, smoky depth that cuts through the richness and keeps every bite interesting. Scoopable, dippable, and guaranteed to disappear fast, this is the kind of appetizer everyone hovers around during the game.

This post is sponsored by Frank’s Kraut, but my lifelong love and opinion of their delicious sauerkraut are all my own.

Why Sauerkraut Is Good for You

Sauerkraut does more than add bold, tangy flavor to your favorite dishes. Because it’s naturally fermented, it contains probiotics that help support digestion and overall gut health. It also provides key nutrients like vitamins C and K, along with minerals such as iron and potassium. When paired with hearty ingredients like chicken or cheese, sauerkraut adds a nutritional boost while helping balance richer flavors for a more satisfying dish.

Ingredients You’ll Need

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

Cream cheese – This is the base of the dip, making it thick, creamy, and sturdy enough to hold all the mix-ins without getting greasy.
Sour cream – Adds a little tang and softens the cream cheese so the dip stays scoopable even after baking.
BBQ sauce –Brings sweetness, smoke, and classic BBQ flavor that pairs perfectly with the kraut. Use your favorite thick, bold BBQ sauce, try my homemade BBQ sauce if you haven’t already!
Garlic –Fresh garlic adds depth and keeps the dip from tasting flat.
Brown sugar – Just a touch balances the tang from the kraut and sour cream and enhances the smoky BBQ flavors.
Cayenne pepper – Adds a subtle kick without overpowering the dip. You can adjust slightly for heat preference, just take a taste before you bake!
Paprika – Boosts color and adds a mild smoky warmth.
Canned chicken – Makes this dip hearty and protein-packed while keeping prep quick and easy, perfect for game day cooking. You could use leftover chicken or rotisserie if you prefer!
Frank’s Sweet & Smoky BBQ Kraut – The star of the recipe. This kraut adds tang, sweetness, and smoky BBQ flavor all in one. It keeps the dip from being overly rich and gives it that “what is in this?” factor.
Green onions – Bring freshness and a mild onion bite. Using them in layers adds flavor inside the dip and color on top. The whites go inside and the green parts on top.
Bell pepper – Adds a little crunch and sweetness to balance the creamy base.
Shredded cheddar cheese – Sharp and bold, cheddar brings classic melted cheese flavor.
Shredded mozzarella cheese – Melts smoothly and gives the dip that irresistible stretchy, bubbly finish.

How to Make BBQ Chicken & Kraut Dip

Start by preheating your oven and spraying a shallow baking dish so nothing sticks.

In a mixing bowl, whip together the cream cheese, sour cream, garlic, brown sugar, cayenne, and paprika until completely smooth and creamy. This step is key. Starting with a smooth base ensures an even, scoopable dip.

Fold in the canned chicken, Frank’s Sweet & Smoky BBQ Kraut, bell pepper, and the white parts of the green onions. Stir just until everything is evenly distributed.

Mix in half of the cheddar and half of the mozzarella, reserving the rest for the top.

Spread the dip into your prepared baking dish.

Sprinkle the remaining cheese evenly over the top, then finish with half the green onion tops (reserve the rest for serving) and a few spoonfuls of BBQ sauce dotted across the surface.

Bake uncovered until the cheese is melted, bubbly, and lightly golden on top.

Let it rest for a few minutes, sprinkle with the remaining green onions, then serve warm with sturdy tortilla chips.

Chicken Dip Make-Ahead & Storage Tips

Make Ahead:
This dip can be assembled up to a day in advance. Cover tightly and refrigerate. When ready to bake, remove it from the fridge while the oven preheats, then bake as directed until hot and bubbly. You may have to increase the bake time.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

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Don’t forget where you found this BBQ Chicken Dip Recipe! Pin it to your favorite Pinterest recipe board to find it easily!

Serving Tips

This dip is best served hot and pairs perfectly with tortilla chips, but it’s also great with pretzel chips, Fritos, toasts, or sturdy crackers. For a full game day spread, serve it alongside wings, sliders, or other hearty Super Bowl appetizers.

Frank’s Sweet & Smoky BBQ Kraut

Frank’s Sweet & Smoky BBQ Kraut brings a bold twist to classic sauerkraut by blending natural fermentation with rich barbecue flavor. Hints of sweetness, smoky notes, and warm spices give it a depth that pairs especially well with creamy, cheesy dishes like this BBQ Chicken & Kraut Dip. It adds tang to balance the richness while layering in barbecue flavor without the need for extra sauces or seasoning.

More Sauerkraut Recipes to Love

I have been blessed to work with Frank’s Kraut for over a decade now. Over the years, we have created many wonderful recipes together. If you are looking for other ways to get sauerkraut on the menu for your Super Bowl party this weekend, be sure to take a peek at my Sauerkraut Bacon and Swiss Dip (pictured above) and my Crock Pot Reuben Dip, perfect for spreading over rye toasts or pretzels!

Speaking of Reubens, my Reuben Pizza and of course the traditional Reuben Sandwich makes perfect game day food, as do these Bratwurst Sliders that use Frank’s Mustard Kraut and this BBQ Chicken Pizza!

Love Sauerkraut? I worte a post about everything you always wanted to know about Kraut! Where it comes from, how it’s made, plus, tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

You can find many fantastic sauerkraut recipes here on my blog, as well as on the Frank’s Kraut Website. I even have a Pinterest Board dedicated just to sauerkraut! You will be sure to find new and creative recipes year-round at all these places, and when you follow Frank’s Kraut on Facebook, Twitter, Instagram, and Pinterest.

If you’re looking for a game day dip that’s a little different but still totally crowd-friendly, this BBQ Chicken & Kraut Dip delivers. Creamy, cheesy, smoky, and tangy, it’s the kind of appetizer that keeps people coming back for “just one more scoop” long after kickoff.

LIKE THIS RECIPE?
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BBQ Chicken & Kraut Dip

Creamy, cheesy, and full of bold flavor, this BBQ Chicken & Kraut Dip combines tender chicken, melty cheddar and mozzarella, tangy Frank’s Sweet & Smoky BBQ Kraut, and rich BBQ sauce for a hot dip everyone will love. Perfect for sharing, or just sneaking a scoop (or two) yourself!

Course Dips

Cuisine American

Keyword BBQ, BBQ chicken, BBQ chicken dip, canned chicken, cream cheese, Frank’s kraut, Frank’s Sweet & Smoky BBQ Kraut, hot dip

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Ingredients

2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
3/4 cup BBQ sauce
2 cloves garlic minced
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1 Tablespoon brown sugar
1 (12.5 ounce) canned chicken
1 (16 ounce) jar Frank's Sweet & Smoky BBQ Kraut drained and roughly chopped
3 large green onions sliced, divided
1 bell pepper diced
1 (8 ounce) package of shredded cheddar cheese, divided
1 (8 ounce) package of shredded Mozzarella cheese, divided

Instructions

Preheat oven to 425 degrees F. Spray a shallow 2 quart baking dish with non-stick spray and set aside.
In a mixer, whip together cream cheese, sour cream, garlic, brown sugar, cayenne pepper and paprika until smooth.
Fold in the BBQ Kraut, canned chicken, bell pepper, and the bottoms of the green onions until incorporated.
Mix in half of each shredded cheese.
Spread into the prepared pan, top with remaining green onion tops and dot on some BBQ sauce.
Bake, uncovered, for 25 minutes or un the the top is a light golden brown and the cheese is bubbly.
Serve with tortilla chips.

Notes

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition

Serving: 1serving

The post BBQ Chicken & Kraut Dip appeared first on An Affair from the Heart.

Pork Roast & Sauerkraut

Michaela Kenkel — Mon, 29 Dec 2025 19:36:45 +0000

Pork Roast and Sauerkraut has long been a meaningful dish to serve as the new year begins, and it’s just as perfect for a relaxed Sunday supper. Juicy, roasted pork rests on sauerkraut that cooks down into a mellow, savory base with just a touch of sweetness. It’s a comforting, unfussy meal that feels both special and familiar.

Perfectly roasted pork roast, sitting on a bed of Frank’s Kraut. Pork Roast & Sauerkraut, bringing the family together for decades. Some even say that eating Pork & Kraut on New Year’s Day will bring you good luck. Who couldn’t use a little good luck?

Thank you to Frank’s Kraut for sponsoring this post. Know that the opinions in this post and the love for their sauerkraut are all my own. Please support the brands that make An Affair from the Heart possible.

Pork Roast with Sauerkraut

Pork and Kraut is not only the perfect gather your family around the table, Sunday supper kind of meal, it’s also been said to be good luck to enjoy it on New Year’s Day. It’s pure comfort, make your tummy smile food. Plus, it’s so delicious, I just wish that you could smell it!

Where did the tradition of eating Pork & Sauerkraut on New Year’s Day originate?

Germans have always believed that eating pork and kraut on New Year’s Eve at midnight (New Year’s Day) brings wealth and luck all year long. When they came to the U.S. and took up residence in the Midwest, mainly in Ohio and Pennsylvania, in the 17th and 18th centuries, the Pork & Sauerkraut Tradition continued.

They claimed that the pig is a symbol of good luck and perfect for looking toward the new year with a positive mind. Makes sense as the pig looks forward as it roots for food, whereas, say, chickens and turkeys scratch backward. So eating chicken or turkey was claimed to be a bad idea.

The wealth comes from the sauerkraut, as their wish for one another was that they would “receive as much wealth as there were shreds of cabbage in the batch of sauerkraut.”

Sauerkraut Wishes You Well-Being

Sauerkraut has long been associated with bringing good fortune, but it also brings something just as valuable… well-being. The benefits it offers your gut and digestive system are nothing short of impressive, which is why kraut has earned its place as a true superfood.

There’s a reason this dish has traditionally been served around the New Year. After heavy meals, late nights, and maybe a few extra cocktails, sauerkraut gives your body a gentle reset. As a live food, it helps cultivate a healthy gut biome, keeping all that good bacteria working the way it should.

Those fast-absorbing vitamins and minerals can help your system bounce back, easing digestion and supporting your immune system as you head into the new year feeling a little better, and maybe even a little lighter.

Ingredients to make Pork and Sauerkraut in the Oven

Find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Boneless Pork Roast – A boneless pork roast cooks evenly and stays tender, making it ideal for both oven roasting and slow cooking. As it cooks, the pork absorbs the tangy flavor from the sauerkraut while still staying juicy.
Frank’s Sauerkraut – Frank’s has been the gold standard for this dish for decades. Using the sauerkraut with its liquid is key. It keeps the pork moist and creates that unmistakable savory-tangy base that defines this classic meal.
Salt & Pepper – Simple seasoning lets the pork shine. A generous sprinkle before searing helps build flavor from the very first step.
Olive Oil – Used for searing the roast, olive oil helps create a golden-brown crust that adds depth and richness before the pork is placed in the oven.
Celery – Chunked celery adds a subtle, savory flavor to the sauerkraut as it cooks, balancing the richness of the pork.
Sweet Onion – Sweet onion softens as it roasts, adding a mellow sweetness that pairs beautifully with the sauerkraut’s tang.
Brown Sugar – Just a touch of brown sugar takes the edge off the sauerkraut and rounds out the flavors without making the dish sweet. It’s a small addition that makes a big difference. Maple syrup is a good swap here.

How to make my Pork Roast with Sauerkraut Recipe

This Pork Roast and Sauerkraut recipe is all about simple ingredients doing what they do best. Nothing fancy, just tried-and-true comfort.

The key to getting this roast super moist on the inside? Searing it before you begin the roasting process. Sprinkle the roast generously with salt and pepper, rub it in, and brown the roast in your Dutch oven in hot olive oil on all sides.

After the roast is seared and nice and golden brown, remove it and clean out the bottom of the pan. Add sauerkraut, sprinkle with brown sugar, place the roast on top, and sprinkle the celery and onion around it. Cover the pan. Bake.

Perfectly done, every single time. The flavor is AMAZING.

Tip: Sometimes I add sliced Granny Smith apples to this recipe, It sweetens it up, and it is another yummy way to enjoy it! Simply slice an apple, or cut it into chunks, with or without the skin, is fine, just remove the core and seeds, of course.

Pork Roast Internal Temperature

Pork is best when it’s cooked to an internal temperature of about 145–150 degrees, then allowed to rest before slicing. During that rest time, the temperature will continue to rise slightly, finishing the cooking process.

If you notice a light blush of pink in the center, that’s perfectly fine, and actually a good sign that the pork is tender and juicy. Modern pork is safe to eat at these temperatures, and overcooking is what tends to dry it out. Letting the roast rest before slicing ensures the juices redistribute, giving you the best texture and flavor.

Storage & Leftovers

Allow leftover pork roast and sauerkraut to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3–4 days.

To reheat, warm gently in the oven covered with foil or on the stovetop over low heat, adding a small splash of the sauerkraut liquid if needed to keep the pork moist. This dish also reheats well in the microwave using shorter intervals.

For longer storage, pork roast and sauerkraut can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture and flavor.

How to Make Pork Roast & Sauerkraut in the Slow Cooker

This recipe adapts beautifully to the slow cooker, making it a great option for busy days, holidays, or when you want dinner ready without hovering over the oven.

To make pork and sauerkraut in the crockpot, start by seasoning and searing the pork roast just as you would for the oven method. While this step is optional, searing adds flavor and is worth the extra few minutes if you have time.

Add the sauerkraut (with all of its liquid) to the bottom of your slow cooker and sprinkle it with brown sugar. Place the seared pork roast right in the center, then scatter the onion and celery around it.

Cover and cook on LOW for 6–8 hours, or on HIGH for 4–5 hours.

The pork is done when it’s fork-tender and reaches an internal temperature of about 145 degrees F. Once cooked, let the roast rest for about 10 minutes before slicing to keep it juicy.

The slow cooker version delivers the same comforting flavors as the oven method, with even more tenderness and hands-off ease. Perfect for letting the house fill with that familiar, cozy aroma all day long.

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What is the BEST Sauerkraut?

Frank’s Kraut is the BEST sauerkraut! How do I know this? Well, with my Polish and German descent, you can say we ate a lot of sauerkraut. (understatement of the year) Frank’s Kraut was the only one my Mother and my Grandmother ever used. You will find it in all sorts of our family recipes!

One of my favorites? Smoked Polish Sausage & Sauerkraut, just like my Grandma Czaplewski made it. We enjoy it for Easter dinner every year!

Love Sauerkraut?

Everything you always wanted to know about Kraut! Where it comes from, how it’s made, and tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

Follow along with Frank’s Kraut on their social media to get delicious recipes all year long. Follow them on Facebook, Twitter, Pinterest, and Instagram for all things sauerkraut!

Find all of my Sauerkraut Recipes Here

I hope that you and your family enjoy this Pork Roast and Sauerkraut recipe, and as German tradition says, may Vie Glück (Good Luck) and wealth be yours in the New Year!

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Pork Roast & Sauerkraut

Tender pork roast slowly roasted on a bed of sauerkraut with onion and celery, creating a comforting, savory dish rooted in tradition. Perfect for Sunday supper or serving as a meaningful meal to welcome the new year.

Course Pork

Cuisine German

Keyword Frank’s kraut, pork roast, Pork Roast & Sauerkraut, pork roast in the oven, Sauerkraut

Prep Time 5

Cook Time 1 20

resting time 10

Total Time 1 35

Servings

Calories 419kcal

Author Michaela Kenkel

Equipment

Ingredients

3 pound Boneless Pork Roast
2 pounds Frank's Kraut
Salt & Pepper
Olive oil
4 stalks celery cut in chunks
1 medium sweet onion cut in chunks
1/2 cup brown sugar

Instructions

Preheat oven to 325 degrees.
Rinse pork roast, and pat dry, generously sprinkle it with salt and pepper and rub in all over the roast.
Coat the bottom of your dutch oven in a couple of Tablespoons of Olive oil, and place on the stove on Medium-High heat. Place roast in pan and sear on all sides until it’s a nice golden brown. About 5 minutes per side. (Don’t forget the ends!) Remove roast and set aside while you clean the bottom of the pan out. Getting rid of the little burnt bits and excess oil.
Place the sauerkraut, with all of the liquid in the bottom of the dutch oven and sprinkle with brown sugar.
Place the roast in the middle. Sprinkle onions and celery around the roast.
Cover and bake 20 minutes per pound. (60 Minutes for a three pound roast.)
Roast should meet an internal temperature of 145-150 degreesn F.
Remove from oven, let stand for 10 minutes before slicing.

Video

Notes

Pork Roast Internal Temperature

Pork is best when it’s cooked to an internal temperature of about 145–150 degrees, then allowed to rest before slicing. During that rest time, the temperature will continue to rise slightly, finishing the cooking process.

If you notice a light blush of pink in the center, that’s perfectly fine — and actually a good sign that the pork is tender and juicy. Modern pork is safe to eat at these temperatures, and overcooking is what tends to dry it out. Letting the roast rest before slicing ensures the juices redistribute, giving you the best texture and flavor.

Storage & Leftovers

Allow leftover pork roast and sauerkraut to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3–4 days.

For longer storage, pork roast and sauerkraut can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture and flavor.

Nutrition

This recipe was originally posted on November 14, 2017 and has been updated to improve user experience and reshared on December 29, 2025.

The post Pork Roast & Sauerkraut appeared first on An Affair from the Heart.

Slow Cooker Creamy Chicken & Sauerkraut Soup

Michaela Kenkel — Wed, 10 Dec 2025 15:39:58 +0000

This Slow Cooker Creamy Chicken & Sauerkraut Soup is ultimate comfort in a bowl. This creamy soup is loaded with tender chicken, hearty vegetables, and tangy Frank’s Kraut, all simmered together until the flavors meld into something rich, cozy, and irresistible. A touch of sour cream and a simple roux make it perfectly creamy without feeling too heavy. Every spoonful hits that balance of savory, tangy, and smooth. Soup that tastes like it came straight from Grandma’s kitchen.

This Slow Cooker Creamy Chicken & Sauerkraut Soup is hearty, cozy, and full of old-fashioned flavor. Tender chicken, classic vegetables, and tangy Frank’s Kraut come together in a rich, velvety broth that tastes like it simmered all day…because it did! Everything cooks low and slow in one pot, and a simple stovetop roux adds the perfect creamy finish. It’s the kind of comforting soup your whole family will love on chilly days, busy nights, or anytime you’re craving soup for dinner!

Crockpot Chicken & Sauerkraut Cream Soup

If you love a good slow cooker recipe, this one is a dream. Everything goes in the pot, and hours later, you’ve got a cozy, flavorful soup waiting for you. The creamy broth pairs beautifully with Frank’s Kraut’s tang, giving it that nostalgic, home-style taste without feeling overly rich.

It’s also a great way to use leftover or rotisserie chicken, a time-saver on busy days. And this recipe makes a big batch, so it’s perfect for a family dinner or for stocking the fridge with easy lunches. Add the optional bacon and green onions on top, and you get even more texture and flavor in every bowl.

This recipe post is sponsored by Frank’s Kraut, but the lifelong love I have for their products and my opinions here are all my own.

This creamy chicken and sauerkraut soup is a modern twist on the classic Amish chicken and sauerkraut soup, which is beloved for its simple, hearty ingredients and comforting tang. Like the traditional version, it’s full of tender chicken, savory vegetables, and of course, that signature sauerkraut flavor, but with a creamy, cozy finish that makes it extra indulgent.

Ingredients in Chicken & Sauerkraut Soup

You can find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

Cooked chicken – Makes this soup hearty and protein-packed; rotisserie chicken adds great flavor with zero effort.
Potatoes – Help bulk up the soup and make it extra cozy and filling.
Bay leaves – Add gentle, savory depth as everything simmers.
Celery – Brings classic soup flavor and a little freshness.
Onion – Builds that savory base every good soup needs.
Carrots – Add color, sweetness, and a little texture.
Frank’s Kraut – The star ingredient! Its bright, tangy flavor perfectly balances the creamy broth.
Chicken stock – Creates a rich, flavorful base for the soup.
Salt & pepper – Simple seasonings that wake everything up.
Butter – Helps form the roux that makes the soup luxuriously creamy.
Flour – Works with the butter to thicken the broth.
Sour cream – Adds the perfect tangy creaminess at the end.
Bacon (optional) – A smoky, salty finishing touch that takes each bowl over the top.
Green onions (optional) – Add a fresh pop of color and flavor when serving.

How to Make Slow Cooker Creamy Chicken & Sauerkraut Soup

So easy! Dump it all in the crock pot and come back hours later for dinner!

Add the cooked chicken, potatoes, celery, carrots, onion, Frank’s Kraut, and bay leaves to your slow cooker. Pour in the chicken stock, reserving 1 cup for the roux.

Stir everything together and cover.

Cook on LOW for 6–7 hours or HIGH for about 4 hours, until the vegetables are tender and the flavors have melded.

Remove and discard the bay leaves.

In a small saucepan, melt the butter. Whisk in the flour to form a smooth roux. Slowly whisk in the reserved 1 cup of chicken stock and cook until thickened.

Stir the roux into the slow cooker along with the sour cream. Mix until creamy and well combined. Taste and season with additional salt and pepper as needed.

Serve warm. Top with crumbled bacon and sliced green onions, if you’d like.

Stovetop Directions

If you’d rather make this on the stovetop, you can! Add the chicken, vegetables, Frank’s Kraut, bay leaves, and chicken stock (reserve 1 cup) to a large Dutch oven or soup pot. Bring to a gentle boil, then reduce the heat and let it simmer for about 35-45 minutes, or until the vegetables are tender.

Make the roux in a separate saucepan, whisk it into the pot along with the sour cream, and stir until the soup is creamy and smooth. Season to taste and serve.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens. I don’t recommend freezing this soup.

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If you love this chicken and sauerkraut soup recipe, be sure you keep it close! Pin it to your favorite Pinterest recipe board before you go.

Tips & Substitutions

Chicken: Rotisserie chicken works perfectly and adds great flavor.
Vegetables: Feel free to add mushrooms, parsnips, or even a handful of frozen peas at the end.
Broth: Use low-sodium chicken broth if you need to control your sodium.
Make it lighter: Swap Greek yogurt for some or all of the sour cream.
Add smoky depth: The optional bacon takes this soup to the next level.
Caraway Seeds: Sprinkle some caraway seeds on top for a nutty flavor.

Health Benefits of Sauerkraut

Sauerkraut brings more to the table than big flavor. Because it’s naturally fermented, it’s full of probiotics that help keep your gut healthy and your digestion on track. It also delivers important nutrients like vitamins C and K, along with minerals such as iron and potassium. When you simmer sauerkraut with tender chicken, the result is a cozy, nourishing soup that delivers protein, probiotics, and plenty of feel-good nutrients in every bowl.

More Soup Recipes to Love

If you love this one, I’ve got a few more delicious recipes for sauerkraut-inspired soups you might want to check out. They’re perfect for anyone who can’t get enough of that tangy, comforting flavor.

A big thank you to my friends at Frank’s Kraut for making this soup so simple and so full of flavor. Their sauerkraut is tangy, perfectly crisp, and adds just the right brightness to every spoonful. If you haven’t tried it yet, grab a jar for your next batch of soup or anytime you want to bring a little extra zip to your favorite comfort foods.

Find my entire selection of sauerkraut recipes here.

Even More Sauerkraut Recipes to Love

Follow along with Frank’s Kraut on their social media to get delicious recipes all year long. Follow them on Facebook, Twitter, Pinterest, and Instagram for all things sauerkraut! Grab some kraut for yourself on their website!

This soup is everything we love about slow cooking: simple ingredients, effortless prep, and big, satisfying flavor. Whether you’re feeding your family or stocking the fridge for the week, this creamy, kraut-filled bowl always hits the spot. If you love hearty comfort food with a little tangy twist, this one’s going straight to the top of your cold-weather lineup. Let me know when you make it!

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Slow Cooker Creamy Chicken & Sauerkraut Soup

This creamy chicken and sauerkraut soup is a slow cooker dream! Packed with tender chicken, classic vegetables, and tangy Frank’s Kraut, it’s finished with a smooth sour cream and roux base. Perfect for busy days, cozy nights, or feeding a crowd. Optional bacon and green onions take it over the top.

Course Soup

Cuisine American

Keyword chicken, Frank’s kraut, Sauerkraut, Soup

Prep Time 10

Cook Time 6

Servings servings

Calories 431kcal

Ingredients

1 1/2 pounds cooked chicken diced or shredded
2 small potatoes peeled and diced, about 1 cup
2 bay leaves
3 stalks celery diced, about 1 cup
1 medium-sized onion diced, about 1 cup
3 small carrots diced, about 1 cup
2 cups Frank’s Kraut drained
2 quarts chicken stock divided
salt & black pepper
4 Tablespoons butter
4 Tablespoons flour
1 1/2 cups sour cream
10 pieces of bacon cooked and crumbled (optional)
Sliced green onions for serving (optional)

Instructions

To a slow cooker, add: cooked chicken, potatoes, celery, carrots, onion, sauerkraut, and bay leaves. Pour the chicken stock over the top (reserving 1 cup), stir, and cover.
Cook on low for 6-7 hours or on high for 4 hours.
Remove the bay leaves and discard.
In a small saucepan on the stove, melt the butter, and whisk in the flour to form a roux. Next, whisk in the reserved chicken stock and stir as it thickens.
Stir the flour mixture and the sour cream into the soup until combined.
Cover and warm for another 15-30 minutes and the soup will contiue to thicken.
Serve with green onions and chopped bacon if desired.

Notes

Stovetop Directions

If you’d rather make this on the stovetop, you can! Add the chicken, vegetables, Frank’s Kraut, bay leaves, and chicken stock (reserve 1 cup) to a large soup pot. Bring to a gentle boil, then reduce the heat and let it simmer for about 45 minutes, or until the vegetables are tender.

Make the roux in a separate saucepan, whisk it into the pot along with the sour cream, and stir until the soup is creamy and smooth. Season to taste and serve.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens.

Nutrition

The post Slow Cooker Creamy Chicken & Sauerkraut Soup appeared first on An Affair from the Heart.

Kielbasa and Sauerkraut Hoagies

Michaela Kenkel — Wed, 20 Aug 2025 13:39:20 +0000

If you’re looking for the ultimate game day food, these Kielbasa and Sauerkraut Hoagies are it! Juicy smoked kielbasa, tangy sauerkraut, and a hint of sweetness from brown sugar all come together in a cast-iron skillet. Whether you’re grilling at the tailgate, cooking over the fire pit, or whipping them up in your kitchen for a watch party, this recipe is hearty, easy, and made for sharing. Thanks to my friends at Frank’s Kraut, these sandwiches bring big flavor to every bite.

Colleges are going back, and for many, that means college football! We have had season tickets to our beloved Nebraska Cornhuskers for years, and we love to throw a good tailgate! Every year, I am blessed to work with Frank’s Kraut to develop a new recipe that makes our tailgate (and yours!) stand out among the rest. Today, I’ve got a great sandwich to kick off Fall sports. It’s easy to make and easy to eat, too, no matter where you are.

This recipe post is sponsored by Frank’s Kraut, but the lifelong love I have for their products and my opinions here are all my own.

Kielbasa and Sauerkraut Hoagie Sandwiches

There’s something about game day food that hits different. Maybe it’s the excitement of the crowd, maybe it’s the crisp fall air around a tailgate, or maybe it’s the smell of something sizzling in a cast-iron skillet on the grill. These Kielbasa and Sauerkraut Hoagies check all the boxes: hearty, flavorful, and easy to pull together, whether you’re grilling outside or hanging out at home for a watch party. Smoky sausage, tangy kraut, and a touch of sweetness all tucked into a toasted hoagie bun? That’s a win no matter what team you’re rooting for.

Sauerkraut & Kielbasa Hoagie Sandwiches

These hoagies aren’t just made for the tailgate, they’re just as perfect for a busy weeknight dinner or a casual weekend get-together. The sausage and kraut mixture comes together in one skillet, which means fewer dishes and more time to relax. Serve them with simple sides like potato chips, cole slaw, or even baked beans, and you’ve got a complete meal that’s filling without being fussy.

If you love these Kielbasa & sauerkraut Hoagies, you are sure to love these Twisted Meatball Subs, this Pastrami Burger with Kraut, and these BBQ Smoked Sausage Sandwiches with Kraut, too!

Health Benefits of Sauerkraut

Did you know sauerkraut isn’t just delicious, it’s good for you, too? Since it’s naturally fermented, sauerkraut is packed with probiotics that support gut health and digestion. It’s also a good source of vitamins C and K, plus minerals like iron and potassium. Pairing it with hearty proteins like kielbasa makes for a meal that’s not only satisfying but also sneaks in some extra nutrients and beneficial bacteria to keep your system running strong.

Ingredients For These Kielbasa Hoagies

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card.

Kielbasa sausage – Smoked kielbasa is rich and savory, with just enough fat to crisp up beautifully in a skillet or on your Blackstone grill. You could also use bratwurst or another smoked sausage if that’s what you’ve got on hand.

Frank’s Kraut – The star of the show. It adds tang, crunch, and depth. Drain it well so it doesn’t sog out the buns.
Red onion – A little sweetness and bite to balance the sauerkraut. Yellow onion works too if that’s what’s in your pantry.
Brown sugar – Just enough to mellow the kraut’s tang and give everything a caramelized edge. Honey would also do the trick.
Butter – For richness and to help brown the kielbasa. Olive oil works in a pinch, but butter brings more flavor.
Spicy brown mustard – A sharp, zippy kick that ties it all together. Swap in Dijon or even yellow mustard if you prefer.
Hoagie buns – Toasted so they hold up to the juicy filling. Brioche buns or crusty rolls would be delicious alternatives.
Fresh parsley – Optional, but it gives a fresh pop of color and brightness.

How to Make Kielbasa & Sauerkraut Hoagies

Heat your cast-iron skillet over medium heat and melt the butter. Lay the kielbasa slices in a single layer so they can really get that golden-brown sear. Give them a couple of minutes on each side, then scoop them out and set them aside. You’ll want to leave all those tasty drippings in the pan; they are liquid gold for flavor.

To that same skillet, toss in the sauerkraut, onions, brown sugar, and mustard. Stir things around until the onions soften and the kraut warms through. This is where the magic happens: the sugar caramelizes a bit, the mustard sharpens everything up, and the kraut soaks in all that buttery goodness.

Add the kielbasa back to the skillet and stir it all together so the sausage gets coated in that tangy-sweet kraut mixture. Let it mingle for a couple of minutes to heat through.

Toast your hoagie buns (either on the grill, Blackstone, in the oven, or even in the skillet if you want fewer dishes). Spoon the sausage and kraut mixture right into the buns, top with a sprinkle of fresh parsley, and you’re ready to dig in.

Storing Leftover Kielbasa and Sauerkraut Hoagies

If you happen to have any hoagie filling left over, it keeps well for later. Transfer the kielbasa and sauerkraut mixture to an airtight container and refrigerate for up to 4 days. Reheat gently in a skillet over medium-low heat so it doesn’t dry out, or microwave it in short intervals, stirring in between.

This kielbasa and sauerkraut mixture freezes beautifully, making it a great make-ahead option for busy nights or lunches. Let the filling cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. It will keep for up to 3 months.

To reheat, thaw overnight in the refrigerator, then warm gently in a skillet over medium heat, stirring occasionally. Toast the buns just before serving for the best texture. This way, you can prep a big batch in advance and have a quick, flavorful meal ready whenever the craving hits.

Love it? Pin it!

If you love this Sauerkraut & Kielbasa Hoagie recipe, don’t lose it! Pin it to your favorite Pinterest recipe board so you can find it easily!

Tips & Tricks

Make-ahead friendly: Cook the sausage and kraut mixture at home, then reheat in your cast-iron skillet at the tailgate. It comes together fast and saves you from juggling too many ingredients at the event.
Keep it warm: If you’re serving buffet-style, keep the skillet over low heat on the grill or transfer everything to a slow cooker to stay warm.
Switch up the buns: Hoagies are classic, but brat buns or pretzel rolls add a fun twist.
Add some cheese: A slice of provolone or Swiss melted over the top before serving makes these even more indulgent.
Extra toppings: For spice lovers, a drizzle of hot mustard or a few pickled jalapeños brings the heat.

More Recipes that Use Frank’s Kraut

A big thank you to my friends at Frank’s Kraut for making this recipe so easy and flavorful. Their sauerkraut is tangy, perfectly crisp, and takes these hoagies to the next level. If you haven’t tried it yet, grab a jar for your next tailgate, weeknight dinner, or anytime you want to add a little extra punch to your skillet meals!

My recipe for Smoked Polish Sausage & Sauerkraut (pictured above) is what brought Frank’s Kraut and me together over a decade ago. Ever since then, we have been creating delicious recipes together. I even have a recipe that works on the grill, perfect for tailgating, too! These Bratwurst Sliders, my Reuben Pizza, Smoked Hot Dogs and Kraut, and of course this Reuben Burger, all make excellent tailgating grub! You can find all of my tailgating recipes here and my entire selection of sauerkraut recipes here.

More Sauerkraut Recipes to Love

Be sure to check out the new Sweet & Smoky BBQ Kraut and their Mustard Kraut with Dill Pickle Relish.

These Kielbasa and Sauerkraut Hoagies are simple, hearty, and built for sharing. The kind of food that brings people to the table (or the tailgate) without any fuss. Whether you’re cheering in the stadium parking lot or settling in for a watch party at home, this skillet recipe will keep everyone fed and happy. Grab some Frank’s Kraut, fire up your cast iron, and let the good times roll.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Kielbasa & Sauerkraut Hoagies

Tailgate at home? Watch party with friends? Or just a quick, hearty dinner? These kielbasa and sauerkraut hoagies have you covered. Golden-browned sausage, tangy kraut, a touch of sweetness…all in a toasted hoagie bun. Bonus: it’s all made in one skillet!

Course Sandwiches

Cuisine American

Keyword Frank’s kraut, Hoagies, Kielbasa, Sauerkraut, tailgating food

Prep Time 5

Cook Time 15

Servings servings

Calories 508kcal

Ingredients

16 ounces smoked Kielbasa sausage sliced into ½” thick rounds
1 pound Frank’s Kraut drained
½ medium red onion sliced
¼ cup brown sugar
2 Tablespoons butter
1 Tablespoon spicy brown mustard
6 hoagie buns toasted
Fresh parsley for garnishing optional

Instructions

Melt the butter in a large skillet over medium heat.
Add the kielbasa in a single layer and cook until browned on the bottom, about 2 to 3 minutes. Flip and cook the other side until browned, another 2 to 3 minutes. Using tongs or a slotted spoon, transfer the kielbasa to a bowl or plate, leaving the rendered fat in the skillet.
To the same skillet, add the sauerkraut, red onion, brown sugar, and mustard. Cook, stirring often, until the sauerkraut is warmed through and the onion has softened, about 5 to 8 minutes. Taste and season with freshly ground black pepper if desired.
Return the kielbasa to the skillet and toss everything together until evenly combined.
Serve in toasted hoagie buns and top with a sprinkle of fresh parsley before serving.

Video

Notes

Storing and Reheating Leftover Kielbasa and Sauerkraut Hoagies

Nutrition

The post Kielbasa and Sauerkraut Hoagies appeared first on An Affair from the Heart.

Reuben Pasta Salad

Michaela Kenkel — Fri, 16 May 2025 15:39:19 +0000

This easy pasta salad recipe is a twist on everyone’s favorite sandwich, the Reuben! Reuben Pasta Salad is made simply from scratch using the best recipe for homemade Thousand Island Dressing, deli corned beef, cubed Swiss cheese, and sauerkraut. Your cookouts, potlucks, and meals have never tasted this good!

If you have followed me for a while, you know I am a huge fan of Reuben Sandwiches and have become an expert at “reubenizing” just about any recipe. But can you believe I have never shared a Reuben Pasta Salad recipe with you until now? Friends, I feel like I owe you an apology, because one bite of this tasty salad and you will be thinking, “Where has this been all of my life?!”

Reuben Pasta Salad

I can’t believe that Memorial weekend is just over a week away. This year is flying by, isn’t it? If you are like us, Memorial weekend means gathering with family and friends, and there is always something tasty coming off the grill. The grilling typically isn’t my area, I leave that to my hubs and our boys. I take to planning all of the sides and the desserts that will accompany the burgers, hot dogs, brats, or whatever else is coming off the grill that day. I love raw vegetable salads and baked beans, but there is just something so welcoming about a bowl of delicious creamy pasta salad, isn’t there?

This recipe is sponsored by Frank’s Kraut, but my lifelong love of their delicious sauerkraut and my opinions here are all my own.

Easy Reuben Pasta Salad

When I was trying to decide what to make for my Frank’s Kraut kick-off to grilling season, my mind was spinning with ideas. Do I use it in the main course? The side dish? Or dessert? (yes! I have a few sauerkraut desserts – if you haven’t tried my Sauerkraut Chocolate Cake, you are seriously missing out!) The last recipe I made for them was a main dish, these Bratwurst Sliders were an instant hit, so this time I decided it was time for a side dish. And what’s better than noodles and classic Reuben ingredients combined into one epic salad?!

If you love this Reubenized recipe, I bet you’ll love my Reuben Pizza and these Reuben Stuffed Baked Potatoes too!

Frank’s Kraut

When summer rolls around, my fridge is always stocked with Frank’s Kraut. Whether we’re firing up the grill for a backyard cookout or packing up for a family picnic, sauerkraut is a must-have at the table. It’s that perfect, tangy bite that makes hot dogs, brats, and even sandwiches so much better.

Frank’s Kraut has been part of my life for as long as I can remember—woven into family recipes passed down from my Polish and German roots. What started as a staple on our holiday table has become a year-round favorite. And now, after ten years of working with Frank’s Kraut, I still find new ways to share my love of sauerkraut with all of you. It’s been a decade of recipes, traditions, and stories—one jar at a time.

Frank’s Kraut Varieties

Frank’s original kraut is hands-down the best sauerkraut—it’s the one I grew up with and still reach for today. But Frank’s Kraut isn’t just classic—it’s creative. Their Mustard Kraut adds a zippy twist that would be right at home in this Reuben Pasta Salad, the Smoky BBQ Kraut is perfect for anything off the grill, and the Sweet Bavarian Kraut brings a mellow, slightly sweet flavor that pairs beautifully with sausages or pork. From bold and tangy to sweet and smoky, Frank’s offers a variety of flavors that make it easy to mix things up. No matter the dish or the season, there’s a kraut for that.

Ingredients in my Reuben Pasta Salad Recipe

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card.

Homemade Thousand Island Dressing Ingredients – here is what you need: mayo, chili sauce, ketchup, minced onion, salt and pepper, garlic, and a hard-boiled egg finely chopped.

To Make the Salad:

Pasta – I used shells because I love those little pockets that hold all of the yumminess inside. Elbow, bow tie, rotini, and penne are also good choices.
Sauerkraut – Of course, we only use Frank’s Kraut in our house. It’s been my family’s go-to for decades! Be sure to drain it.
Corned Beef – A great use for leftover corned beef, or ask the deli to cut the slices a bit on the thicker side, then cut into squares.
Swiss Cheese – I used thick slices cut into squares. Shredded also works great.
Caraway seeds – optional, but they give the salad that bit of nutty flavor that you would get from the rye bread in the classic Reuben Sandwich.
Fresh Parsley – optional, I like the color and the freshness it adds.

How to Make Reuben Pasta Salad with Homemade Thousand Island Dressing

This Reuben macaroni salad comes together in very little time at all.

Begin by making your Homemade Thousand Island Dressing. Mix all of the ingredients in a bowl, cover, and refrigerate until ready to use. I like to make it in the morning, so the flavors have time to mingle.

Cook pasta in salted boiling water until al dente. Don’t overcook your pasta or the salad will be mushy. Rinse in cold water and place in the salad bowl.

Top with cubed corned beef, Frank’s Kraut, and Swiss cheese. Add in your dressing, stirring to combine. Add in about half, then continue adding in until you achieve the amount you want. You may have a bit leftover, just store it in the fridge in an air-tight container for up 3 days.

Sprinkle with caraway seeds and fresh parsley if desired. Mix in. Serve immediately, or refrigerate until ready to eat.

Store leftovers in the fridge for up to 3 days. I do not recommend freezing this salad.

Love it? Pin it!

If you love this creamy Reuben Pasta Salad Recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions and Tips

Don’t be afraid to get creative! Here are some fun ways to customize this sauerkraut pasta salad recipe:

Pastrami would work too if you prefer it, or use turkey if you love the taste of a Rachel.
Some love Russian dressing on a Reuben; if that is you, switch it up.
Add dill pickles to the salad for a little extra tang.
I have a recipe for Homemade Rye Croutons that would make a fun addition to this salad.
Make sure to add a little bit of dressing at a time to get just the amount you want.
Be sure to cook your pasta noodles al dente – don’t overcook them or you’ll have mushy pasta salad.

More Recipes to Love

Pasta salads are such wonderful additions to any gathering, and I have some of the best pasta salad recipes around! Take a peek at this Italian Pasta Salad, my Mom’s Macaroni Salad, and this Lemon Basil Pasta Salad.

If you love the flavors of a classic Reuben Sandwich, be sure to check out my Traditional Reuben Sandwich recipe! My Turkey Reuben Burger is a family favorite, as are my Crockpot Reuben Dip and this Cream of Reuben Soup! My website is brimming with recipes and ways to use sauerkraut, like these Smoked Hot Dogs and Kraut, Swiss Cheese Kraut Burgers, and this Polish comfort classic: Kluski Kapusta Kiszona (Polish Noodles and Sauerkraut) You can find all of my sauerkraut recipes in one place here on my website and be sure to follow my Sauerkraut board on Pinterest!

Still hungry? Find oodles more sauerkraut recipes at FranksKraut.com and follow along with them on their socials to see even more yummy goodness: Facebook, Instagram, YouTube, Pinterest and Twitter.

I could make a meal out of this hearty salad, couldn’t you? I hope that you and your loved ones enjoy this Reuben Salad recipe this summer and beyond. As always, I love to hear what you think, Please let me know in the comments!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Reuben Pasta Salad

Creamy Reuben Pasta Salad made with corned beef, Swiss cheese, noodles, Frank's Kraut and the best homemade Thousand Island dressing. Hearty on it's own, or makes a wpnderful side dish for any meal!

Course Salads

Cuisine American

Keyword best pasta salad, Homemade Thousand Island Dressing, Reuben, reuben pasta salad

Prep Time 10

Cook Time 10

Servings servings

Calories 294kcal

Ingredients

For the Homemade Thousand Island Dressing:

1/2 clove garlic minced
1/4 teaspoon kosher salt
3/4 cup mayonnaise
1/4 cup chili sauce
2 Tablespoons ketchup
1 1/2 Tablespoons dried minced onion
2 teaspoons sweet pickle relish
1/2 hard boiled egg finely chopped
fresh cracked black pepper, to taste

For the Salad:

1 16-ounce box of pasta noodles cooked al dente
1 cup Frank’s Kraut drained
6 ounces Swiss cheese cubed or shredded
1 1/2 cup corned beef cubed

Instructions

Prepare the Homemade Thousand Island Dressing:

Make the Homemade Thousand Island Dressing by mixing all of the ingredients in a bowl. Cover and refrigerate until ready to use. I like to make it in the morning, so the flavors have time to mingle.

Make the Pasta Salad:

Cook pasta in salted boiling water until al dente. Don’t overcook your pasta or the salad will be mushy. Rinse in cold water and place in the salad bowl.
Top with cubed corned beef, Frank’s Kraut and Swiss cheese. Add in your dressing, stirring to combine. Add in about half, then continue adding in until you achieve the amount you want.
Sprinkle with caraway seeds and fresh parsley if desired. Mix in. Serve immediately, or refrigerate until ready to eat.

Notes

Depending on how much dressing you prefer, you may have a bit leftover. Just store it in the fridge in an air-tight container for up 3 days. It’s great on a lettuce salad or use it for dipping.

Store leftover salad in the fridge for up to 3 days. I do not recommend freezing this salad.

Nutrition

The post Reuben Pasta Salad appeared first on An Affair from the Heart.

Reuben Stuffed Baked Potatoes

Michaela Kenkel — Tue, 11 Mar 2025 13:41:44 +0000

Love Reuben sandwiches? Love baked potatoes? Then, get ready for the best of both worlds! This Reuben Stuffed Baked Potato has all the flavors of the classic deli favorite—savory corned beef, tangy sauerkraut, creamy Swiss cheese—stuffed into a perfectly baked potato. It’s warm, cheesy, and downright delicious!

This baked potato eats like a meal. It’s the epitome of the best of both worlds. A perfectly baked russet potato filled with cream cheese, corned beef, Frank’s Kraut, and Swiss cheese. Everything you love in a Reuben sandwich, baked into a hot potato!

This is a sponsored conversation written by me on behalf of Frank’s Kraut. The opinions, text and love of their sauerkraut are all mine. Thank you for being faithful to companies like Frank’s that are near and dear to my heart.

March is National Reuben Month!

I am here to tell you that our family couldn’t be more excited to eat more “Reubenized” things in honor of this delicious month! I have partnered with Frank’s Kraut over the last ten years, and my, have we made loads of great Reubenized recipes together! How about some Cream of Reuben Soup, a Reuben Pizza, Reuben Burgers, and even a Reuben Quiche! And that’s just the beginning. If you are a fan of The Reuben, you have come to the right place!

What is a Reuben?

A Reuben Sandwich is a pile of sliced corned beef, with Swiss cheese, sauerkraut, and Thousand Island Dressing all grilled to perfect on buttery Rye bread. The Reuben Sandwich holds a special place in my heart because it originated right here in my hometown of Omaha, Nebraska! My Reuben Sandwich recipe that you see pictured above was featured in NebraskaLife Magazine a couple of years ago. What an honor that was!

Ingredients in Reuben Stuffed Baked Potatoes

Find the full recipe in the printable recipe card at the bottom of this post.

Russet potatoes – the nice, big baking potatoes
corned beef – use leftover corned beef or thick cut deli corned beef, chopped
Whipped cream cheese – I prefer the whipped cream cheese, but regular would work
Frank’s Kraut – the best!
Swiss cheese – freshly shredded
Parmesan cheese – freshly shredded
Ground Paprika

How to Make a Reuben Stuffed Baked Potato

This recipe makes one potato, but it can easily be multiplied to make as many as you need.

Preheat the oven to 425 degrees. Wash and lightly dust the outside of the potato with sea salt while still wet.

Bake for 45 minutes.

While potato is baking mix together the corned beef, Swiss cheese and sauerkraut in a bowl.

When potato is baked, carefully cut a slit in the potato lengthwise, and remove the potato insides, leaving just the skins.

Mash the insides with the cream cheese. Fold in the sauerkraut mixture.

Scoop back into the skins, top with Parmesan cheese, and dust with paprika.

Put back in the oven for about 15-20 minutes or until heated through and cheese is melted.

Serve hot.

Leftover Reuben Stuffed Baked Potatoes can be stored in the refrigerator in an airtight container for up to 3 days. Or in the freezer for up to 3 months.

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If you love this recipe for Reuben Stuffed Baked Potatoes, be sure you save it! Pin it to your favorite Pinterest Recipe Board before you go!

Frank’s Kraut

Frank’s Kraut provides nutrition and adds zest to any meal. Made with only three ingredients- Cabbage, Salt, and Water- it is gluten-free, Low-Calorie, and a tasty addition to any family meal. It was traditionally handmade in the same oak vats from the turn of the century!

Find Frank’s Kraut On the Web, Facebook, Instagram, Pinterest, and Twitter.

So, if you want something new to make for dinner, why not try these? I bet you will love them, too!

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Reuben Stuffed Baked Potatoes

Love Reubens? Love Baked potatoes? Then this Reuben Stuffed Baked Potato is going to rock your world!

Course Potatoes

Cuisine American

Keyword baked potatoes, Reuben, Reuben Stuffed Baked Potatoes

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings serving

Calories 536kcal

Author Michaela Kenkel

Ingredients

1 large Russet potato
1/2 cup corned beef chopped
1/4 cup whipped cream cheese
1/4 cup Frank’s Kraut drained
1/4 cup Swiss cheese shredded
1 Tablespoon Parmesan cheese shredded
Paprika to taste

Instructions

Preheat oven to 425 degrees. Wash and lightly dust the outside of the potato while still wet with sea salt. Bake for 45 minutes.
While potato is baking mix together the corned beef, Swiss cheese and sauerkraut in a bowl.
When potato is baked, carefully cut a slit in the potato lengthwise, and remove the potato insides, leaving just the skins.
Mash the insides with the cream cheese. Fold in the sauerkraut mixture.
Scoop back into the skins and top with Parmesan cheese and dust with paprika.
Put back in the oven for about 15-20 minutes or until heated through and cheese is melted.

Video

Notes

This recipe is for one potato — this makes it easy to double or triple etc… when making them for your family.

I always stick a stainless steel skewer through my potatoes when I bake them. They come out just like a restaurant.

Nutrition

This recipe was originally posted on July 8, 2015, and has been updated to improve user experience and reshared on March 10, 2025.

The post Reuben Stuffed Baked Potatoes appeared first on An Affair from the Heart.

Bratwurst Sliders

Michaela Kenkel — Tue, 04 Feb 2025 16:57:15 +0000

Craving a seriously delicious handheld meal that packs maximum flavor into every bite? These Bratwurst Sliders combine the classic flavors of German sausage, tangy mustard kraut, and melty sharp cheddar—all nestled between soft pretzel buns. Whether you’re hosting a party, enjoying a quick lunch, or looking for a crowd-pleasing appetizer, these sliders are about to become your new go-to recipe!

If you’re looking for the ultimate crowd-pleasing appetizer that’s both easy to make and packed with flavor, these Bratwurst Sliders are your MVP. With just five ingredients and a quick preparation time, these little flavor bombs are perfect for football parties, game days, or any casual gathering where you want to impress your guests without spending hours in the kitchen.

Brat Sliders with Kraut

Bratwurst sliders aren’t just a Super Bowl sensation—they’re a year-round crowd-pleaser that brings the hearty, robust flavors of German-inspired cuisine right to your table. Whether you’re hosting a tailgate, watching the big game, or just craving a delicious handheld meal, these sliders hit all the right notes.

This recipe is sponsored by Frank’s Kraut, but my lifelong love of their delicious sauerkraut and my opinions here are all my own.

Bratwurst Sliders on Pretzel Buns

These aren’t your average sliders. By using Frank’s new Mustard Kraut, we’ve added a zesty twist to the classic bratwurst. The combination of spicy bratwurst, tangy kraut, and sharp cheddar creates a flavor profile that’s both comforting and exciting. Plus, the pretzel buns add a delightful, slightly salty base that perfectly complements the other ingredients. And what goes better with soft pretzels than mustard and cheese?!

If you love these Brat Sliders, you are sure to love these: Hawaiian Pork Sliders, Roast Beef Sliders, Breakfast Sliders, and Italian Meatloaf Sliders.

Frank’s Kraut

Sauerkraut has been a cornerstone of my family’s culinary tradition, deeply rooted in my Polish and German ancestry. Growing up, Frank’s Kraut was more than just a condiment – it was a fundamental part of our family meals. Holiday ham was never complete without smoked Polish sausage and a generous helping of Frank’s Kraut. Likewise, hot dogs and bratwursts seemed naked without their kraut companion.

Life has come full circle, and I’m incredibly grateful to have been working with Frank’s Kraut on recipe development for the past decade. As we enter 2025, I’m celebrating my tenth year as a brand ambassador, having created countless sauerkraut-inspired recipes that my long-time followers have come to know and love.

Frank’s Mustard Kraut

Recently, I’ve fallen head over heels for Frank’s Mustard Kraut. This innovative condiment has become a permanent resident in my refrigerator, and for good reason. During the peak of grilling season, it was my go-to topping, elevating every bite with its unique flavor profile.

What makes this mustard kraut special is its brilliant combination of Frank’s original sauerkraut with a zesty mustard and dill pickle twist. I discovered its perfect pairing almost immediately – it was a match made in culinary heaven with my Turkey Reuben and my Breaded Pork Cutlet recipe. The perfect balance of flavors.

Ingredients for Bratwurst Sliders

Hawaiian Pretzel Bun Sliders: Soft, slightly salty base perfect for sliders. Can use regular slider buns or Hawaiian rolls if you prefer.
Bratwurst: Casings removed for easy patty formation. Can substitute with spicy bratwurst or even ground turkey for a lighter version.
Sharp Cheddar Cheese: Adds a rich, tangy flavor. Try pepper jack for an extra kick or mild cheddar for less intensity.
Frank’s Mustard Kraut: Brings zesty, tangy flavor. Regular sauerkraut works too.
Butter or Mayo: for the top buns.

How to Make Bratwurst Sliders with Mustard Kraut

Preheat your oven to 350°F and prepare a 9×9 baking dish.

Form bratwurst into 9 patties and brown them in a large skillet over medium heat for about 7 minutes, flipping halfway through. Brats should reach an internal temperature of 160 degrees for safe eating. Place the patties on a plate lined with paper towels to drain any excess grease.

Assemble sliders by placing cheese on the bottom part of the pretzel rolls.

Top them with brat patties and mustard kraut.

Finally, add buttered (or mayonnaise-covered) top buns. Bake for 7-8 minutes until the cheese is melty and the buns are golden.

Refrigerate leftover sliders in an airtight container for up to 3 days. Reheat in the oven or air fryer at 350°F for 5-7 minutes.

Love it? Pin It!

If you love this Brat Slider recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions and Variations

Don’t be afraid to get creative! Here are some fun ways to customize these tasty brat sliders:

Use different types of sausage like Italian or chorizo
Try different cheese varieties like Swiss or provolone, or use my sauerkraut cheddar cheese sauce like a homemade beer cheese sauce
Add caramelized onions for extra depth of flavor

FAQs about Bratwurst Sliders

Can I make these ahead of time? Prepare and assemble sliders, then refrigerate. Bake just before serving for best results.
What’s the best way to cook bratwurst? Browning in a skillet over medium heat ensures a flavorful exterior and proper internal temperature.
Can I grill these instead of baking? Absolutely! Grill brat patties and assemble sliders, then warm them on the grill for a smoky flavor.

Tips & Tricks

Use a meat thermometer to ensure bratwurst reaches an internal temperature of 160°F
Don’t overcrowd the skillet when browning patties
Let sliders rest for a few minutes after baking to let flavors meld

More Recipes to Love

Looking for more delicious ideas for football season and beyond? Check out my Touchdown Snack Mix (pictured above), Philly Cheese Steak Dip, Jalapeño Pigs in a Blanket, or my Bacon Cheeseburger Meatballs!

Looking for tailgate recipes that use our beloved Frank’s Kraut? You will definitely want to take a peek at these before you go: Hot Dogs and Smoky BBQ Kraut, Sauerkraut Bacon & Swiss Dip, Reuben Style Tortilla Roll Ups, or this epic Reuben Burger! Check out all of my Sauerkraut Recipes and read more about it right here on my blog.

Still hungry? Find oodles more sauerkraut recipes at FranksKraut.com and follow along with them on their socials to see even more yummy goodness: Facebook, YouTube, Pinterest and Twitter.

Your Game Day MVP

These Bratwurst Sliders aren’t just a recipe—they’re a game-day game-changer. Easy to make, packed with flavor, and guaranteed to have your guests coming back for more. So fire up that skillet, grab your ingredients, and get ready to score big with these irresistible sliders!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Bratwurst Sliders with Mustard Kraut

If you're looking for the ultimate crowd-pleasing appetizer that's both easy to make and packed with flavor, these Bratwurst Sliders are your MVP. With just five ingredients and a quick preparation time, these little flavor bombs are perfect for football parties, game days, or any casual gathering where you want to impress your guests without spending hours in the kitchen.

Course Sandwiches

Cuisine American

Keyword brats, Bratwurst, Frank’s kraut, mustard kraut, pretzel buns, Sauerkraut, sliders,

Prep Time 5

Cook Time 15

Servings servings

Calories 115kcal

Ingredients

1 (11 ounce) package Hawaiian Pretzel Bun Sliders
1 (19 ounce) package bratwurst, casings removed
9 slices cracker cut sized sharp cheddar cheese
½ (16 ounce) jar Frank’s Mustard Kraut
Butter or mayo

Instructions

Preheat oven to 350 degrees F. Place the bottom half of the slider buns in a 9×9 baking dish.
Combine the skinless bratwurst in a bowl, and form into 9 patties. Brown the patties in a large skillet over medium heat for about 7 minutes, flipping halfway through cooking time.
Place one piece of cheese on each of the bottom buns, and top with a brat patty. Divide the kraut among the 9 patties, placing a little bit on top of each.
Spread butter or mayo on the inside of the top slider buns and place them on top of the sauerkraut.
Bake for 7-8 minutes or until the cheese is melty.
Serve hot.

Notes

Refrigerate leftover sliders in an airtight container for up to 3 days. Reheat in the oven or air fryer at 350°F for 5-7 minutes.

Nutrition

The post Bratwurst Sliders appeared first on An Affair from the Heart.

Grilled BBQ Chicken Pizza (with Kraut)

Michaela Kenkel — Wed, 12 Jun 2024 15:56:25 +0000

It doesn’t get much easier or tastier than this simple BBQ Chicken Pizza Recipe! Thin and crispy pizza crust, your favorite barbecue sauce, grilled chicken, two kinds of cheese, plus a tangy topping twist — BBQ kraut, make this one epic way to get dinner on the table, and in your tummy quickly!

Summer is here and grilling season is in full swing! I don’t know about you, but there is just something special about cooking outdoors. As much as I love a good burger or hot dog, I love coming up with new recipes to make on our Traeger and our gas grill.

There is a place we love to eat that makes a great grilled pizza, and I decided it was high time I came up with a recipe to enjoy at home. You don’t need any special equipment, no special pizza oven or even a pizza pan for that matter, this BBQ Chicken Pizza recipe is made right on top of the grill grate, giving it a wonderful smoky element.

Grilled BBQ Chicken Pizza

I have added a few shortcuts to this recipe, making it the perfect recipe for a beginner cook, or even a seasoned one that is short on time. By utilizing a store-bought crust, bottled BBQ sauce as your pizza sauce, and pre-cooked chicken, the only prep work this recipe requires is slicing a little onion and layering it all on before popping the pizza on the grill. No pre-cooking the crust head of time.

This post is sponsored by Frank’s Kraut, but my lifelong love and opinion of their delicious sauerkraut are all my own.

Frank’s Sweet & Smoky BBQ Kraut

Recently, Frank’s Kraut added a new flavor to their repertoire; Sweet & Smoky BBQ Kraut hit the shelves last summer and friends, let me tell you, it’s just what your summer grilling season ordered! You may remember it from last year’s BBQ Smoked Sausages with Kraut. They have taken their delicious sauerkraut and jazzed it up with some brown sugar, molasses, and spices to give it an amazing barbecue flavor. It’s the perfect topping for this classic BBQ Chicken Pizza.

If you are a fan of unique pizza recipes and pizza toppings Be sure to check out my Reuben Pizza (pictured above) and my Spinach Artichoke Pizza!

Barbecue Chicken Pizza Recipe

If you would rather make this recipe from scratch, there are a few things that you can do; Use a Homemade Pizza Dough recipe to make the crust, make your own Homemade BBQ Sauce, grill your chicken breasts, and always make sure to shred your own cheese from a block. If you prefer to use pizza dough vs. a premade crust as I have, there are some great tips for grilling pizza here.

BBQ Chicken Pizza Ingredients:

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.

Premade pizza crust – I used a shelf-stable pizza crust, like a Boboli Crust.
BBQ Sauce – use your favorite BBQ sauce, or try my homemade BBQ sauce!
Grilled Chicken Breast meat – grill it fresh, or use leftover grilled chicken. This is a great weekday meal when you’ve prepped chicken on the weekend to use that week.
Red onion – thinly sliced
Fresh mozzarella cheese – I love grating my fresh mozzarella, it melts so much better, of course, you can use pre-shredded mozzarella cheese if you’d like.
Smoked gouda cheese – I grate my cheese, but you can use pre-shredded if you like.
Frank’s Sweet & Smoky BBQ Kraut – used as a topping when serving this pizza, gives it the ultimate twist on flavor!

How to Make BBQ Chicken Pizza with Kraut

This recipe comes together in a snap, and disappears even faster!

Start with a clean grill. You don’t want any residue from whatever you grilled the time before leaving black stuff on the bottom of your crust. Preheat your grill to 400 degrees F.

Spread the barbecue sauce over the top of the crust to the edges.

Top with the grilled chicken and then the red onion.

Sprinkle shredded cheese over the top.

Place the pizza directly onto your clean grill grates and watch it closely. The pizza should be golden brown on the bottom and the toppings should be warmed through and melty on the top. (Be careful not to let the grill flame up!)

Remove from the grill. Top with mounds of Frank’s BBQ Kraut before cutting into 8 pieces and serving.

Store leftovers in the fridge for up to 3 days. This pizza freezes well for up to 3 months, but I recommend adding the BBQ Kraut topping after it is reheated.

Oven Preparation

Make this delicious pizza year-round right in your oven. Follow the same instructions and bake the pizza at 400 degrees F. for 10-12 minutes, or until you have a golden brown crust and a melty cheese topping. Bake directly on the oven rack, or use a pizza stone or baking sheet if you prefer.

Love it? Pin it!

Next time you are in the mood for a really good pizza try this recipe! Make sure you pin it to your favorite Pinterest recipe board before you go.

Substitutions & Tips

Top the pizza with fresh herbs before serving. Try fresh cilantro, parsley, or chives.
Spice things up with some red pepper flakes.
Change up the flavors of cheese – try Monterrey Jack cheese or a sharp cheddar for something different.
Any leftover chicken will work or shred up a rotisserie chicken. Prefer dark meat? Use chicken thighs. You can even purchase frozen grilled chicken strips, warm them before adding them to the pizza.
Always make sure that your grill grates are clean before laying the pizza on top of them.

FAQs about Grilled Pizza

What type of grill is best for grilling pizza? Using a gas grill or wood-fired pizza oven will get the high heat needed to cook pizza the best. Although charcoal grills are also nice.
Do I need a pizza stone or steel to grill pizza? It is not necessary to use a pizza stone, however, it will help if you are concerned with the crust getting burnt. Some say that using a pizza stone or pizza steel helps recreate the effects of a professional pizza oven by absorbing heat and transferring it to the crust. It’s a personal preference really. Note: Make sure that your pizza stone is grill-safe. Not all are.
What temperature should I grill pizza at? 375 – 450°F is recommended, to properly cook the crust and toppings without burning.
How long does it take to grill a pizza? Grilled pizzas cook quickly, usually just 4-7 minutes total depending on temperature and the pizza and its ingredients.

Favorite Pizza Recipes

My whole family loves pizza night – we can always agree on it. I have several pizza recipes right here on my website If you want a really amazing Pepperoni Pizza you have to give my Detroit pizza a try. If you are a fan of pizza with grilled chicken, I know you’ll love my Buffalo Chicken Pizza! I have everything from a Classic Supreme Pizza, to Pizza Dip, Mexican Pizza to Dessert Pizza.

Is Kraut Healthy?

Sauerkraut comes packed with vitamins. Vitamins C and K, low in sugar, and high in fiber, kraut has been used as a folk remedy for several ailments for years. Of course, it is always nice when modern science realizes that, right?

Sauerkraut Recipes

I have been blessed to work with Frank’s Kraut for almost a decade now. Over the years we have created many wonderful recipes together. I wanted to share a few of my favorite grilling recipes that use their amazing sauerkraut. My Pastrami Burger (pictured above) is in a word: Amazing. As is my new recipe for Rachel Burgers.

If hot dogs or sausage are more your thing, make sure you try my BBQ Hot Dogs and Kraut as well as my Grilled Polish & Sauerkraut recipes.

Love Sauerkraut? Everything you always wanted to know about Kraut! Where it comes from, how it’s made, and tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

Frank’s Kraut

My love of Frank’s Kraut doesn’t just span years, it spans decades. It’s the only sauerkraut my family has ever eaten. Coming from Polish and German descent, that’s saying something, isn’t it?

The next time you are grilling, remember to Grill Out with Frank’s Kraut!

I hope that you and your family thoroughly enjoy this recipe for The Best BBQ Chicken Pizza! I can’t wait to hear what you think!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Grilled BBQ Chicken Pizza with Kraut

Course Grilling

Cuisine American

Keyword BBQ, BBQ chicken, chicken, Frank’s kraut, grilled, leftover chicken, pizza,

Prep Time 10

Cook Time 5

Servings servings

Calories 698kcal

Equipment

Ingredients

1 one pound premade pizza crust (shelf stable crust – like Boboli or similar)
1/2 cup BBQ Sauce
8 ounces about 1 1/2 cups grilled chicken breast, cut into strips
1/3 cup red onion thinly sliced
1 cup fresh mozzarella cheese shredded
1 cup smoked gouda cheese shredded
1/3 cup Frank’s Sweet & Smoky BBQ Kraut

Instructions

Start with a clean grill. Preheat your grill to 300 degrees F.
Spread the barbecue sauce over the top of the crust to the edges.
Top with the grilled chicken and then the red onion.
Sprinkle shredded cheese over the top.
Place the pizza directly onto your clean grill grates and watch it closely as it will cook quickly! The pizza should be golden brown on the bottom and the toppings should be warmed through and melty on the top. (Be careful not to let the grill flame up!)
Remove from the grill. Top with mounds of Frank’s BBQ Kraut before cutting into 8 pieces and serving.

Notes

Store leftovers in the fridge for up to 3 days. This pizza freezes well for up to 3 months, but I recommend adding the BBQ Kraut topping after it is reheated.

Oven Preparation: Make this delicious pizza year-round right in your oven. Follow the same instructions and bake the pizza at 400 degrees F. for 10-12 minutes, or until you have a golden brown crust and a melty cheese topping. Bake directly on the oven rack, or use a pizza stone or baking sheet if you prefer.

Nutrition

The post Grilled BBQ Chicken Pizza (with Kraut) appeared first on An Affair from the Heart.

Turkey Reuben Burger – “The Rachel Burger”

Michaela Kenkel — Mon, 13 May 2024 14:05:10 +0000

If you like a traditional Turkey Reuben Sandwich, then you are sure to LOVE a Turkey Reuben Burger! All of the same elements of the beloved sandwich, in one EPIC burger!

Thick juicy ground turkey burgers and gooey Swiss cheese on top of crispy buttered buns slathered in Thousand Island dressing and topped with Frank’s Kraut – completely out of this world scrumptious!

Can you smell it? Summertime is in the air, and that means longer sunny days, and food is not only cooked outside but eaten outside too! I love the season of cookouts and lazy days by the water. It’s time to close the stove down and fire up the grill. Summertime is here!

This post is sponsored by Frank’s Kraut, but my lifelong love and opinion of their delicious sauerkraut are all my own.

Turkey Reuben Burger

In case you haven’t noticed, I am obsessed with anything ‘Reuben.’ I have been working with Frank’s for years and if there’s a way I can add their amazing kraut to my recipes, I will. This recipe is no exception. Add this turkey burger with kraut to your menu now that barbecue season is among us.

Be sure to check out my Traditional Reuben Sandwich as well as my Turkey Reuben Sandwiches recipe!

Turkey Burger

There’s nothing complicated about making turkey burgers. All you have to do is substitute lean ground turkey for beef and you’re all set. Use your usual hamburger ingredients, add the bun, a slice of cheese, and of course some kraut and you are good to go.

If you’ve never added sauerkraut to your burger you’re missing out! The flavor it adds to all grilled foods is in one word, amazing.

If you love this recipe for homemade turkey burgers, you are sure to love these too: Reuben Burger, Kraut Burger, or Pastrami Burger With Kraut (pictured above).

What Is Sauerkraut?

Sauerkraut is fermented cabbage and it adds a slightly sour taste and crunchy texture to our food. It also has many health benefits. With so much focus on gut health these days, you’ll be glad to know that that scoop of sauerkraut you’ve been adding to your foods can play a role in keeping your gut healthy too. It is rich in fiber, vitamins, and minerals and sauerkraut also contains probiotics which may help support the absorption of nutrients by the body.

The Rachel Burger

If you love Turkey Reuben Sandwiches, also known as “The Rachel” to its counterpart “The Reuben,” you are going to love this Turkey Reuben Burger. Instead of turkey slices, these burgers use ground turkey breast that’s transformed into a lean turkey burger. But instead of dressing the burger traditionally, you will pile on traditional Reuben sandwich toppings.

Ingredients for Turkey Reuben Burger

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe.

To Make the Burger:

Turkey: This burger uses ground turkey.
Egg: Any type of egg can be used, slightly beaten, to bind the burger.
Bread crumbs: I used seasoned bread crumbs for more flavor and to help hold the burgers together.
Spices: I used a combination of celery seed, caraway, salt, and pepper to flavor.
Thousand Island Dressing: You can use store-bought or make your own.
Green onions: Use the white part in the burger patties and reserve the green tops for serving.

To Dress the Burger:

Hamburger buns: Use your favorite hamburger buns.
Butter: Salted or unsalted butter for the buns.
Swiss cheese: Swiss cheese is typical for a Reuben sandwich or burger.
Frank’s Kraut: I used Frank’s Original Kraut but any variety will taste great.
Thousand Island Dressing: I used more dressing to top the burger.
Green onions: Use the tops, the green part, to top the burger.

Keep reading to find tips and tricks, substitutions, and answers to questions you may have about this turkey Reuben burger.

How to make this turkey burger recipe

In just a few simple steps you can be chowing down on this Turkey Reuben burger.

In a bowl, combine the burger ingredients.

It will look like this once it is mixed.

Divide into four equal parts, then form four patties.

Grill or pan-fry the burgers until the internal temperature of the burger is 165 degrees F. Add sliced Swiss cheese and cook until the cheese melts.

While the burgers are cooking, butter the insides of the buns and grill them until golden brown.

Place a burger atop the bottom toasted bun. Add a mound of Frank’s Kraut to the top of the cheese.

Drizzle with Thousand Island Dressing and sprinkle with green onions. Add the top bun and dig in!

Leftovers of this turkey hamburger recipe will keep in the fridge for 2-3 days. You can freeze the burgers, without toppings, for up to 3 months. Flash freeze on a cookie sheet and transfer to an airtight container.

Love it? Pin it!

If you love this recipe for ground turkey burgers make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

Swap the hamburger buns for bread slices like slices of rye bread, or pumpernickel bread, and have yourself a Turkey Reuben Patty Melt!
Instead of the Island salad dressing use Russian dressing.
If you’ve run out of bread crumbs you can also use oats.
Make open-faced burgers instead of traditional burgers, and eat with a knife and fork. Serve bun-less to lower the carbs.
Pan-fry the burgers instead of grilling to enjoy them year-round!

FAQs about the Rachel burger

Are turkey burgers healthier? Turkey burgers are a good option if you are looking to reduce your consumption of red meat.
What holds turkey burgers together? Both the egg and the breadcrumbs help hold the turkey burger together.
What to use to keep turkey burgers from falling apart? To keep a turkey burger from falling apart you can use the same ingredients you’d use for a ground beef burger; breadcrumbs, eggs, or oats.
How to prepare a turkey burger? You can prepare a turkey burger the same way you’d prepare a traditional burger. Combine the ground meat with an egg, breadcrumbs, and spices.
Is sauerkraut good on burgers? Yes, sauerkraut is great on burgers adding both flavor and texture.
How long does it take to grill a burger? To grill a hamburger it can take about 3-4 minutes per side or 6-8 minutes in total so that is cooked medium doneness. If you prefer your burger medium rare cook for a minute or two less or if you like your burger well done cook for 5-6 minutes per side. If you are preparing thin or thick burgers note this will affect the cooking time. In addition, all grills are different so watch your burgers carefully as they cook.

Tips & Tricks

For a spicier burger mix some red pepper flakes into the ground turkey.
Spray your grill or medium skillet with cooking spray so the burgers don’t stick.
Use cooked turkey breast instead of ground turkey, leftover turkey works well.

More Recipes to Love

If you are a fan of burgers you may like these Red, White & Bleu Burgers, these Open Faced Pizza Burgers, or these Blackened Salmon Burgers With BLT Slaw .

Check out more recipes that help you Grill Out with Frank’s Kraut: BBQ Hot Dogs & Kraut, Grilled Polish Sausage & Kraut, Bacon Wrapped Pork Loin with Sauerkraut Stuffing, Smoked Hot Dogs & Kraut, or these Grilled Bratwurst Meatball Kabobs.

See ALL Of my Sauerkraut Recipes

Before we get to the recipe, I would like to offer up a HUGE thank you to Frank’s Kraut! This burger recipe was the beginning of what is now an eight-year relationship of making recipes that use their most excellent sauerkraut!

MORE SAUERKRAUT RECIPES TO LOVE

Loaded with flavor, and texture and easy to pull together, I guarantee you’ll be making these turkey Reuben burgers all summer long.

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Turkey Reuben Burger – a.k.a. “The Rachel Burger”

If you love a traditional Turkey Reuben Sandwich, then you are sure to LOVE a Turkey Reuben Burger! All of the same elements of the beloved sandwich, in one EPIC burger!

Course Sandwiches

Cuisine American

Keyword Burger, burger recipes, ground turkey, Reuben, Reuben Burger, The Rachel Burger, Turkey Burger

Servings servings

Calories 507kcal

Equipment

Ingredients

For the Burger:

1 pound ground turkey
1 egg slightly beaten
½ cup seasoned bread crumbs
¼ teaspoon celery seed
¼ teaspoon caraway
½ teaspoon salt
¼ teaspoon pepper
¼ cup Thousand Island Dressing
3 green onions sliced, and divided, use the white part for the burgers

To Dress the Burger:

4 hamburger buns
2 Tablespoons butter
4 slices Swiss cheese
1 cup Frank’s Kraut
Thousand Island Dressing
Tops of the green onions

Instructions

In a bowl, combine the burger ingredients and form 4 patties.
Grill or pan-fry the burgers until the internal temperature of the burger is 165 degrees F. Add sliced Swiss cheese and cook until melted.
While the burgers are cooking butter the insides of the buns and grill them until golden brown.
Serve the burgers with a mound of Frank’s Kraut, Thousand Island, and green onions.

Notes

Divide the onions into two parts. Use the white part in the burger patties and reserve the green tops for serving.

Nutrition

The post Turkey Reuben Burger – “The Rachel Burger” appeared first on An Affair from the Heart.

Reuben Nachos

Michaela Kenkel — Mon, 04 Mar 2024 16:07:20 +0000

Thick-cut potato chips with corned beef, tangy Frank’s Kraut drizzled with Thousand Island dressing, and topped with a Swiss cheese sauce make these Reuben Nachos irresistibly addictive. Perfect for any time, but make the best St. Patrick’s Day appetizer on earth!

When March kicks off, that means it’s time for Reuben Madness! What’s Reuben Madness? Well, it’s a month-long event that is hosted by my friends at Frank’s Kraut, combining March Madness and love for all things Reuben. Over the years, I have had the pleasure of launching the event with new recipes, and let me tell you, anytime I get to play around with the ingredients in a Reuben Sandwich, I am excited!

Reuben Nachos

Often referred to as Irish Nachos made with potatoes, these Reuben Nachos are prepared on potato chips instead of tortilla chips. The ultimate twist of a classic snack, these nachos feature warm corned beef, Thousand Island dressing, Frank’s kraut, and a savory Swiss cheese sauce instead of your typical nacho toppings. But, hey if you love sour cream on your nachos feel free to add it.

Reuben Nachos

The perfect snack and fun appetizer to celebrate St. Paddy’s Day, along with some green beer of course, but great any day really, these nachos come together in just a few minutes but will likely disappear faster than the time it takes to make them. We like to eat them on game days, at family get-togethers or I’ve also been known to bring them to a potluck. They are the perfect way to use up leftover corned beef.

The idea for these Reuben Potato Chip Nachos was born from the irresistible Swiss Cheese sauce on my Reuben Meatloaf. You also need to give my Reuben Sheet Pan Totchos a try, baked with tater tots and all things Reuben.

Reuben Nachos

In case you haven’t noticed, I’m a little obsessed with Reuben flavors and completely enamored with Frank’s Kraut. You can see all the kraut-inspired recipes on my website, I use sauerkraut in loads of recipes. It tastes great and has loads of health benefits.

If you aren’t quite sure what Reuben sandwiches are all about, they are made with corned beef, sauerkraut, and Thousand Island dressing and usually served on rye bread.

Ingredients for Reuben Potato Chip Nachos

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.

For the Nachos:

Potato chips – Thick cuts are best. I get mine from the grocer’s deli, they make them homemade. Another option would be Kettle Chips. You want a sturdy chip to hold up to the sauce and not get soggy.
Deli corned beef – Use thick slices here too, chopped and warmed. Or use leftover shredded corned beef.
Frank’s Kraut – Use Frank’s Kraut, drained, chopped and warmed.
Thousand Island Dressing – Store-bought or combine dressing ingredients in this homemade Thousand Island recipe.
Scallions – Also known as green onions, chopped can be used to garnish nachos.

To Make the Swiss Cheese Sauce:

Butter – Salted or unsalted butter are both good options for the sauce.
Flour – All-purpose flour helps thicken up the sauce.
Milk – Any milk will help create the cheese sauce.
Swiss cheese – Swiss cheese is the flavor of choice for Reuben Nachos.

How to make Reuben Nachos

First, place the potato chips on a sheet pan in an even layer. I like to line mine with parchment paper for easy cleanup!

In a small saucepan, melt the butter over medium heat. Whisk in flour to form a roux. Whisk in milk. After about 2 minutes, stir in the cheese. Continue stirring until the cheese melts.

Pour the cheese sauce over the top of the potato chips.

Top with corned beef,

and Frank’s Kraut.

Finally, sprinkle with scallions and drizzle with Thousand Island dressing. Serve hot.

Leftover Reuben nachos can be stored in an airtight container in the fridge for 2-3 days. To reheat place on a cookie sheet and warm in the oven. I do not recommend freezing these Reuben nachos.

Love it? Pin it!

If you love this recipe for Reuben nachos, make sure you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

What is a traditional Reuben made of?

If you’re not sure what a Reuben is, it’s a sandwich made of corned beef, sauerkraut, Swiss cheese, and Thousand Island Dressing on grilled rye bread. You’ll need to try my Traditional Reuben Sandwich then you will see where I got my love for Reubenizing all things!

Want to know more about this delicious type of sandwich? My post, Everything About the Reuben Sandwich & How to Reubenize Everything, will teach you everything you need to know about this sandwich, and how to go about Reubenizing all of your favorite recipes.

Did you know that my Reuben Sandwich and more of my Reubenized recipes were featured in Nebraska Life Magazine?

FAQs about Reubens

What goes with Reuben sandwiches? Anything goes with a Reuben sandwich but I especially like cole slaw, French fries, onion strings, baked potato or a salad.

Why is a Reuben sandwich called a Reuben? A Reuben sandwich is called a Reuben as it is named after the German immigrant who invented it; Reuben Kulakofsky.

Is a Reuben normally corned beef or pastrami? A Reuben is typically made with corned beef but that doesn’t mean you can’t make one with pastrami.

Substitutions

Remember that when it comes to substituting recipes, you don’t need to be afraid to get creative and use ingredients that suit your taste and dietary preferences. Make it your own!

Change up the potato chips and use waffle fries or red potatoes instead. Cut the red potatoes, place potato slices in a single layer on the cookie sheet, and bake before you prepare the nachos.
Use Russian dressing instead of Thousand Island dressing.
Modify the cheese and try cheddar instead of Swiss.
Give the nachos a sprinkle of caraway seeds to give that rye flavor of the traditional Reuben Sandwich.

Tips & Tricks

Place a sheet of parchment paper on the baking tray before you begin so clean up is easier.
If the nachos aren’t warm enough, place the sheet pan in a hot oven for 5-8 minutes.
Dust the potatoes with rye breadcrumbs to get all of the flavors of a Reuben.
Whisk the cheese sauce well so you don’t get any lumps. If you do end up with lumps you can run the sauce through the food processor to eliminate them.

My Lifetime Love Of Sauerkraut

With my Polish and German heritage, of course, I am passionate about kraut.

Kraut can be used in a variety of recipes, from soups to salads, and entrees to appetizers and even desserts! I have a ton of kraut recipes to check out. If you haven’t guessed, I am a big fan.

More Reuben Recipes to Love

Here are some more Reubenized recipes I made with Franks’ Kraut:

LOVE KRAUT LIKE WE DO?

Before we get to the recipe, I would like to offer up a HUGE thank you to Frank’s Kraut! Find oodles more sauerkraut recipes at FranksKraut.com You can see all of the goodness they share on social media, too: Facebook, YouTube, Pinterest, and Twitter.

These Reuben nachos take your favorite sandwich flavors and serve them up on top of thick-cut potato chips for a great twist on everyone’s favorite appetizer.

LIKE THIS RECIPE?
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Reuben Nachos

Course Appetizers & Snacks

Cuisine American

Keyword corned beef, Frank's kraut, nachos, Reuben

Prep Time 10

Cook Time 5

Servings

Calories 50kcal

Ingredients

16 ounces thick potato chips I get mine from the grocer’s deli, they make them homemade
¾ pound thick-cut deli corned beef chopped warmed
¾ cup Frank’s Kraut drained and chopped warmed
2 Tablespoons Thousand Island Dressing
2 Tablespoons scallions
For the Swiss Cheese Sauce:
1 Tablespoon butter
1 Tablespoon flour
1 cup milk
1 cup shredded Swiss cheese

Instructions

Place the potato chips on a sheet pan.
In a small saucepan, melt the butter over medium heat. Whisk in flour to form a roux. Whisk in milk. After about 2 minutes, stir in the cheese.
Pour the cheese sauce over the top of the potato chips.
Top with corned beef, Frank’s Kraut. Scallions and drizzle with Thousand Island dressing.
Serve hot.

Notes

Leftover Reuben nachos can be stored in an airtight container in the fridge for 2-3 days. To reheat place on a cookie sheet and warm in the oven. I do not recommend freezing these Reuben nachos.

Nutrition

The post Reuben Nachos appeared first on An Affair from the Heart.

Sauerkraut Bacon & Swiss Cheese Ball

Michaela Kenkel — Fri, 17 Nov 2023 13:03:24 +0000

An effortless party food that blends creamy, smoky, and tangy flavors? Count me in! My Sauerkraut Bacon & Swiss Cheese Ball recipe is perfect for gatherings or casual snacking and will elevate your appetizer game.

The holidays are here and that means time spent with family and friends, enjoying the season and all it has to offer. If you are hosting, or maybe you were asked to bring something to a get-together, I have just the thing!

The Sauerkraut Bacon & Swiss Cheese Ball is a simple yet super impressive addition to any cheese plate or charcuterie board. With a delicious blend of flavors and minimal effort, this appetizer is sure to be a hit with the host as well as the guests. Truly a crowd-pleasing dish that will leave everyone asking for more.

This is a sponsored conversation I wrote on behalf of Frank’s Kraut®. The opinions and lifetime love of their sauerkraut are all my own.

What is Sauerkraut?

Sauerkraut is a fermented cabbage dish with origins in European cuisine appreciated not just for its taste but also for the probiotics it contains, which can be beneficial for gut health.

To make sauerkraut, cabbage is shredded and mixed with salt, promoting natural fermentation. The process takes a few weeks, and the cabbage develops a crisp texture and a tangy flavor. Sauerkraut is most commonly used as a condiment or side dish, but over the last 8 years, I have shown you so many ways to use sauerkraut in recipes!

Adding Sauerkraut to a Cheese Ball

Adding sauerkraut to this cheese ball recipe uniquely boosts its flavor, bringing a tangy taste that complements the creaminess of the cheese, creating a well-balanced flavor.

The sauerkraut adds a layer of sophistication to the dish, making each bite a flavorful combination of creaminess and zesty brightness.

What is a Cheese Ball?

A cheese ball is a popular appetizer originating in the mid-20th century in the United States. It is typically made with a base of softened cream cheese, combined with various herbs, spices, shredded cheese, and other flavorings.

The mixture is shaped into a ball and then coated with nuts, herbs, or bacon bits. It is commonly served with crackers, bread, or raw vegetables for dipping. The variations in ingredients give rise to a wide range of flavors, from savory to sweet, making the cheese ball a customizable and beloved addition to social occasions.

Who invented the Cheese Ball?

The cream cheese ball gained popularity during the 1950s and 1960s, a time when Philadelphia cream cheese became widely used for its smooth texture. The cheese ball concept likely evolved from the desire to showcase its creamy goodness in a shareable form at gatherings and cocktail parties.

Its convenience, and ability to prep it ahead of time made it a favorite among hosts and hostesses looking for easy yet impressive party snacks. To this day, cheese balls continue to be cherished at gatherings everywhere.

If you love this recipe, be sure to check out these awesome cheese ball recipes too: Red Velvet Cheese Ball, Dill Pickle Wrap Cheese Ball, and my Summer Sausage Cheese Ball.

Ingredients in this Cheese Ball Recipe

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.

cream cheese softened, full fat, or low-fat will both work in this recipe.
sliced green onion, divided between the inside and the outside of the ball.
minced fresh chives, divided between both the inside and outside.
real bacon bits, inside and out, I use the real bacon bits for convenience, but you can fry up your own and crumble it.
Swiss cheese, buy it pre-shredded or shred your own, it’s so much better!
Frank’s Kraut, drain to remove excess liquid.

How to Prepare this Sauerkraut Bacon & Swiss Cheese Ball

It couldn’t be easier to prepare this family-favorite recipe.

Take half of the green onion, fresh chives, bacon bits, and Swiss cheese and place them in a small bowl. Mix them and set them aside.

In a mixing bowl, whip the cream cheese until smooth.

Add in the sauerkraut, and remaining green onion, chives, bacon bits, and Swiss cheese.

Mix until combined.

Roll into a ball.

Lay a piece of plastic wrap on a flat surface. Pour half of the reserved mixture into the middle.

Place the cheese ball on top and sprinkle the remaining mixture over the top of the ball.

Using your hands roll the ball around, scooping up the bits and pressing them to the sides of the ball until it’s covered. wrap in the plastic wrap and place in the refrigerator for about 90 minutes.

Unwrap when you are ready to enjoy. Serve with crackers, raw veggies, or bread.

Store leftovers in the fridge in plastic wrap or an air-tight container. Consume within 4 days.

Love it? Pin it!

If you love this recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Tips and Tricks:

Softening the cream cheese to room temperature gives a smoother texture and will make blending in the other ingredients a snap.
Evenly distribute sauerkraut, bacon bits, and cheese for a consistent flavor in every bite.
Allowing the cheese ball to chill for at least 90 minutes enhances the flavors and helps it hold its shape.
Feel free to adjust the coating mixture to suit your preferences. More bacon bits for extra smokiness or extra Swiss cheese for a nuttier flavor.
Works great as a cheese log, too! Instead of a ball, roll into a longer “log” about 2″ in diameter.

FAQs:

Can I prepare this ahead of time? Absolutely! The cheese ball can be made a day in advance, giving the flavors ample time to develop. I recommend it!
Can I freeze the cheese ball? While it’s best enjoyed fresh, you can freeze the cheese ball for up to a month. Thaw it in the refrigerator before serving. Note: the texture of the cream cheese will change a bit in the freezer.
What if I don’t have all the ingredients? Easily substitute ingredients based on what you have on hand. Use other kinds of cheese, or use ham or salami in place of the bacon. Don’t be afraid to experiment.
Can I make a smaller portion? Certainly! This recipe is easy to cut in half to fit your needs. Another idea is to make mini cheese balls and place them on pretzel sticks.

Check out my Ultimate Guide to Sauerkraut & Everything Reuben & How to Reubenize Anything

Where To Buy Frank’s Kraut

You can find Frank’s Kraut at many local supermarkets or Grab some Frank’s Kraut on their website!

Sauerkraut Bacon & Swiss Dip

More Sauerkraut Appetizers to Enjoy

If you love this cheese ball recipe be sure to try out my Reuben Cheese Ball and this Cream Cheese Party Ball that also contains Frank’s Kraut.

When it comes to dips you are sure to love my Crock Pot Reuben Dip, pretzels with sauerkraut cheese sauce, Sauerkraut Bacon & Swiss Dip, and handhelds like my sauerkraut balls, Reuben won ton purses, and these steak and kraut pinwheels with caramelized onions never disappoint!

FRANK’S KRAUT

You can find many fantastic sauerkraut recipes here on my blog, as well as on Frank’s Kraut Website. I even have a Pinterest Board dedicated just to sauerkraut! You will be sure to find new and creative recipes year-round at all of these places, and when you follow Frank’s Kraut on Facebook, Twitter, Instagram, and Pinterest.

So when you need a quick and easy appetizer that is sure to get rave reviews, this is just the thing! I can’t wait to hear what you think after you take your first bite!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Sauerkraut Bacon & Swiss Cheese Ball

This Cheese Ball made with Swiss cheese, bacon, and sauerkraut comes together in minutes and is the perfect addition to any charcuterie board. Perfect for your next celebration!

Course Appetizers & Snacks

Cuisine American

Keyword appetizer, bacon, cheese ball, cream cheese, dip, party food, retro party food, Sauerkraut, Swiss Cheese

Prep Time 10

Additional Time 1 30

Total Time 1 40

Servings Cheese Ball

Calories 121kcal

Author Michaela Kenkel

Equipment

Ingredients

1 8 ounce package cream cheese, softened
1/4 cup sliced green onion divided
1 Tablespoon minced fresh chives divided
1 cup real bacon bits 4.3 ounce package, divided
1 cup Swiss cheese shredded, divided
1/2 cup Frank's Kraut drained

Instructions

Take half of the green onion, fresh chives, bacon bits, and Swiss cheese and place them in a small bowl. Mix them together and set them aside.
In a mixing bowl, whip the cream cheese until smooth.
Add in the sauerkraut, and remaining green onion, chives, bacon bits, and Swiss cheese. Mix together until combined.
Roll into a ball.
Lay a piece of plastic wrap on a flat surface. Pour half of the reserved mixture into the middle.
Place the cheese ball on top and sprinkle the remaining mixture over the top of the ball.
Using your hands roll the ball around, scooping up the bits and pressing them to the sides of the ball until it's covered. wrap in the plastic wrap an place in the refrigerator for about 90 minutes.
Serve with crackers, raw veggies, toasts.

Notes

Works great as a cheese log, too! Instead of a ball, roll into a longer "log" about 2" in diameter.

Store leftovers in the fridge in plastic wrap or an air-tight container. Consume within 4 days.

Nutrition

The post Sauerkraut Bacon & Swiss Cheese Ball appeared first on An Affair from the Heart.