Grilled Sausage Sandwiches with Tomato Jam and Sauerkraut

• 16 ounces italian plum (roma) tomatoes 1 pound, ripe, cored and chopped
• 1 1/2 tablespoons apple cider vinegar
• 3 teaspoons brown sugar
• 1 1/2 teaspoons thyme freshly chopped, or 1/2 teaspoon dry
• 1 x salt and black pepper to taste
• 4 each sausage any you favorite kind, uncooked
• 4 each sandwich rolls split
• 1/2 tablespoon olive oil or canola oil
• 1 teaspoon cumin seeds
• 1 cup sauerkraut drained, or as needed
• 1/2 cup stock vegetable or chicken

1. Preheat the grill.
2. To make the tomato-jam:
3. In a small saucepan, mix together the tomatoes, vinegar, sugar and thyme.
4. Bring to a boil over medium-high heat, reduce the heat to medium or medium-low, and simmer, stirring, until most of the water has evaporated and the mixture becomes a thick, chunky ketchup consistency, 18 to 22 minutes.
5. Season with salt and black pepper, set aside.
6. To grill the sausage:
7. Grill the sausage, turning a few times, until cooked through and dark golden-brown marks all over, 12 to 16 minutes.
8. During the last few minutes of grilling, grill the rolls, about 1 minute per side.
9. While the sausage are cooking, heat the oil and the cumin seeds in a small saucepan over medium heat until fragrant, about 2 minutes.
10. Stir in the sauerkraut and broth, and bring to a boil.
11. Cover, reduce the heat to medium low and simmer, stirring, for 8 to 12 minutes.
12. Season with salt and black pepper.
13. To assemble the sandwich:
14. Spread the tomato jam equally on each of the sandwich roll and then top a sausage over the jam.
15. Place the sauerkraut over the sausage.
16. Press the sandwich slightly, serve and enjoy!

italian plum, apple cider vinegar, brown sugar, thyme, salt, sausage, sandwich rolls, olive oil, cumin seeds, sauerkraut, vegetable

Taken from recipeland.com/recipe/v/grilled-sausage-sandwiches-toma-52428 (may not work)