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Polish Sausage Submarine Sandwich: A Culinary Classic

The aroma alone transports me back to my high school days. Not the hallways or classrooms, but the bustling back kitchen of the Polish deli where I worked in Michigan. The star of the show, undoubtedly, was the Polish Sausage Submarine. Every day, we’d layer flavorful kielbasa and tangy sauerkraut onto soft sub rolls, the anticipation building with each passing minute as the sandwiches baked to golden-brown perfection. The simple combination of ingredients created something truly special, a taste that’s both comforting and satisfying, and a memory I cherish to this day.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Dietary Type: Varies (Can be dairy-free)

Ingredients

1 lb Polish sausage (Kielbasa)
16 ounces sauerkraut, drained
4 submarine rolls
Mustard (yellow or brown, your choice)
Horseradish (optional)

Equipment Needed

Knife
Cutting board
Baking sheet
Aluminum foil

Instructions

Preheat your oven to 350°F (175°C). This ensures the subs heat through evenly and the buns toast to perfection.
Prepare the kielbasa: Using a sharp knife, slice the Polish sausage into ¼-inch thick rounds. Cutting the sausage on the diagonal exposes more surface area, which allows for better browning and flavor release.
Assemble the base: Open each submarine roll lengthwise. Evenly distribute the sliced kielbasa over the bottom half of each roll, ensuring every bite has a satisfying amount of sausage.
Add the sauerkraut: Top the sausage with the drained sauerkraut. The amount is up to your preference, but in my experience, a generous helping adds the perfect tang. Remember, in Michigan, we like our sauerkraut!
Mustard magic: Squirt your favorite mustard (yellow or brown) over the sauerkraut. The mustard adds a zesty kick that complements the richness of the sausage and the tanginess of the sauerkraut.
Horseradish (optional): If you’re a fan of a spicy kick, spread a thin layer of horseradish on the top half of each submarine roll. Be careful not to overdo it, as horseradish can be quite potent.
Combine and wrap: Carefully place the top half of each submarine roll over the filled bottom half. Wrap each sandwich tightly in aluminum foil. This will help trap the heat and moisture, ensuring a perfectly heated and toasted sub.
Bake to perfection: Place the foil-wrapped sandwiches on a baking sheet and bake in the preheated oven for about 15 minutes, or until the sandwiches are heated through and the buns are nicely toasted. Check the internal temperature to ensure it reaches a safe level of 165°F.
Cheese (optional): Some people like to add cheese. If you want to add cheese, add it after the kraut.
Serve immediately: Remove the sandwiches from the oven and carefully unwrap them. Serve hot and enjoy!

Expert Tips & Tricks

Sausage Selection: Choose a high-quality kielbasa for the best flavor. Smoked or garlic-infused varieties work particularly well.
Sauerkraut Prep: Be sure to thoroughly drain the sauerkraut before adding it to the sandwiches. Excess moisture can make the buns soggy. You can even squeeze it dry using paper towels.
Toasting Technique: For an extra crispy bun, remove the foil during the last few minutes of baking. Keep a close eye on them to prevent burning.
Make-Ahead Tip: Assemble the sandwiches ahead of time, wrap them in foil, and store them in the refrigerator until ready to bake. This is a great option for parties or busy weeknights.
Even Heating: To ensure even heating, rotate the baking sheet halfway through the baking time.
Temperature Check: Use a meat thermometer to check the internal temperature of the sausage, it should reach 165 degrees to ensure safety.
Horseradish Hack: If you don’t have horseradish on hand, you can substitute it with a small amount of wasabi paste for a similar spicy kick.
Spice it up: For a spicier sandwich, use a spicy mustard or add a pinch of red pepper flakes to the sauerkraut.

Serving & Storage Suggestions

Serve the Polish Sausage Submarine Sandwiches immediately while they’re hot and the buns are still crispy. These sandwiches are best enjoyed fresh. If you have leftovers, wrap them tightly in foil or plastic wrap and store them in the refrigerator for up to 2-3 days. To reheat, bake them in a preheated oven at 350°F (175°C) until heated through, or microwave them for a quicker option. Note that microwaving may make the buns slightly softer. Do not leave the sandwich at room temperature for more than two hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	393 kcal	N/A
Calories from Fat	295	N/A
Total Fat	32.8 g	50%
Saturated Fat	11.8 g	58%
Cholesterol	79.5 mg	26%
Sodium	1783.6 mg	74%
Total Carbohydrate	7 g	2%
Dietary Fiber	3.5 g	13%
Sugars	2.1 g	N/A
Protein	17.1 g	34%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Cheese Variations: Experiment with different types of cheese, such as provolone, Swiss, or pepper jack, for added flavor and creaminess.
Vegetarian Option: Substitute the Polish sausage with vegetarian sausage or grilled portobello mushrooms for a meat-free version.
Bread Alternatives: Try using different types of bread, such as ciabatta rolls or pretzel rolls, for a unique twist.
Sauerkraut Variations: Use different types of sauerkraut, such as Bavarian sauerkraut or kimchi, for a different flavor profile.
Spicy Twist: Add sliced jalapenos or a drizzle of hot sauce for a spicy kick.
Sweet and Tangy: Add a touch of brown sugar or maple syrup to the sauerkraut for a sweet and tangy flavor.
Deluxe version: Caramelize some onions before adding them to the sandwich
Make it a Melt: After baking, top with cheese and broil for a minute to get a gooey melt.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sausage?
A: Absolutely! While kielbasa is the traditional choice, you can experiment with other types of sausage, such as bratwurst or Italian sausage, to create your own unique flavor combination.

Q: Can I make this sandwich ahead of time?
A: Yes, you can assemble the sandwiches ahead of time, wrap them in foil, and store them in the refrigerator until ready to bake. This is a great option for meal prepping.

Q: How do I prevent the buns from getting soggy?
A: Thoroughly drain the sauerkraut before adding it to the sandwiches, and avoid overfilling them with wet ingredients. Wrapping the sandwiches in foil during baking also helps to trap moisture and prevent the buns from becoming too soggy.

Q: Can I freeze these sandwiches?
A: While it’s not ideal, you can freeze the sandwiches for longer storage. Wrap them tightly in plastic wrap and then in foil, and store them in the freezer for up to 1-2 months. Thaw them completely before reheating.

Q: What side dishes pair well with this sandwich?
A: This Polish Sausage Submarine Sandwich pairs well with a variety of sides, such as potato salad, coleslaw, pickle spears, or a simple green salad. For a heartier meal, serve it with a side of pierogi or potato pancakes.

Final Thoughts

This Polish Sausage Submarine Sandwich is more than just a recipe; it’s a taste of nostalgia, a connection to my past, and a celebration of simple, flavorful ingredients. I encourage you to give this recipe a try and experience the joy of creating something truly special. Feel free to experiment with different variations and substitutions to make it your own. And, of course, I’d love to hear your feedback and see your creations! Pair this sandwich with a cold Polish beer for an authentic and satisfying meal.

Polish Sausage Submarine Sandwich Recipe