Polish Open Sandwich

• 2 thick slices of rye bread
• 2 traditional hunter's sausages (kielbasa mysliwska tradycyjna)
• 1 cup Polish sauerkraut (kapusta kwaszona)
• 2 tbsp Polish mustard (musztarda Sarepska)
• 1 tsp oil, for the griddle
• 2 dill pickles, to serve

1. Heat griddle and brush with oil.
2. Split sausages lengthwise.
3. Put sausages on the griddle and cook for 3-5 minutes, pressing down to get marks from the griddle.
4. Move the sausages.to the side and put the slices of rye on the griddle, giving them around a minute each side...keep checking.
5. Meanwhile warm the sauerkraut in a small pot.
6. To serve place rye bread on plates, then squeeze any liquid out of the sauerkraut before putting it on the toasted rye.
7. Put a sausage on top of each piece, then top with mustard.
8. Put dill pickles on the side, and cut in half (if necessary...can be easier to eat that way)

bread, oil, dill pickles

Taken from cookpad.com/us/recipes/363748-polish-open-sandwich (may not work)