Honey Garlic Reuben Dog

Method

1. Thaw the honey garlic sausages on a tray the day before in the refrigerator at <40°F/4°C.
2. Cook the sausages your favourite way; either in the oven or on the grill. Preheat the convection oven to 325°F/165°C. Remove the sausages from the bag and place in a single layer on parchment lined cooking sheet. Place in oven uncovered for 15 to 18 minutes, flipping halfway through, until the sausages heat to a minimum internal temperature of 140°F/60°C for a minimum of 15 seconds.
3. Drain the sauerkraut in the colander and place into a small sauce pan; heat over low heat until warm. Slice swiss cheese slices (19 g) on the diagonal and maintain <40°F/4°C for later step. Optional: while the sausages are cooking, lightly toast the hotdog buns on the grill.
4. To assemble the Reuben Sausage on a Bun: place the cooked sausage in the toasted bun. Add in the two slices of swiss cheese (19 g total) overlapping if necessary. Place the rolls into the hotel pan and cover with a lid and hold until service. CCP–Maintain: Product held at >140°F/60°C.
5. At point of service, top with about 1/4 cup (20 g) of warmed sauerkraut. Drizzle with one tablespoon (15 mL) Thousand island dressing over the top of the sauerkraut.
6. CCP–maintain: Product held >140°F/60°C.