Sausage Reuben Puffs! Filled with the flavors of a Reuben sandwich -- Libby’s Crispy Sauerkraut, Swiss cheese, & Russian dressing -- these savory puff pastry appetizers make a party-perfect bite for any occasion.
This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!
Thank you Libby’s Vegetables for sponsoring this post.
If I'm being totally honest, my love of snacks and appetizers far exceeds that of complex, formal dinners -- even during the holiday season!
I know many people look forward to a holiday ham or a beautifully roasted bird, but my eyes (and stomach!) really light up when I see a smorgasbord of bite-sized appetizers of all kinds! There's something so fun about gathering with loved ones while you sip, nibble, chat, and laugh together.
These Sausage Reuben Puffs are simple, yet bursting with flavor! Made with store-bought puff pastry, sauerkraut, Swiss cheese and Russian dressing, they're reminiscent of the popular deli sandwich, but made elegant enough to serve at a holiday gathering!
Looking for more holiday-worthy appetizers? Try my Gingerbread-Crusted Baked Brie with Pinot Noir Topping, Italian Cheese Puffs, or Cranberry Jalapeno Dip.
What is a Reuben?
A Reuben is a type of deli sandwich that is typically made up of corned beef, sauerkraut, swiss cheese, and Russian dressing, served up on rye bread. It can be eaten either cold or heated through.
While these are the traditional components of the sandwich, there are also many variations on this popular recipe. The Rachel, for example, is a version of the Reuben that swaps out turkey or pastrami for the corned beef and substitutes the sauerkraut with coleslaw.
This Reuben appetizer isn't made with traditional Reuben ingredients, but I assure you, it's extremely tasty! Let's take a look at what's in these savory bites:
- Puff Pastry - Puff pastry is probably one of my favorite things to always have in the freezer for easy appetizers. It's buttery, crisp and so versatile!
- Libby's Crispy Sauerkraut - I could personally eat sauerkraut by the forkful, so it's not unusual to have some in my pantry to add to easy lunches, weeknight dinners, or appetizers like this one. It's only made with three ingredients -- cabbage, water, and salt -- and it has a fantastic crunch and tangy flavor. Bonus: It's a great way to add veggies to your holiday menu and, due to its fermented nature, sauerkraut is actually great for gut health!
- Russian or Thousand Island Dressing - As I mentioned above, Russian dressing is what is traditionally used in a classic Reuben, but Thousand Island dressing is similar and does the trick in a pinch.
- Vegan Sausage - While a classic Reuben contains corned beef, I (selfishly) made this vegetarian substitution for this appetizer so I could enjoy it, too! (The meat eaters in my family didn't even notice when I used vegan sausage last year!) However, if you prefer to have a more authentic Reuben appetizer, then you can use cooked corned beef or even a smoked sausage like kielbasa.
- Swiss cheese - Is any savory appetizer complete without a cheesy bite? A little shredded swiss on top gives a nice melty topping to each little puff.
Yes, these taste amazing, but what's even more amazing is that they're incredibly easy to make, too!
First, start off by rolling out the puff pastry to a 9x12 inch rectangle on a lightly floured surface. It doesn't have to be perfect, just big enough to cut into 12 equal-ish pieces. I use a pizza cutter for this job to make it easy, but a sharp knife will also do the trick.
Next, place each of the puff pastry pieces in the well of a muffin tin. Muffin tins are so great for creating individual, bite-sized appetizers!
Once you've created the cups, it's time to make the filling.
Since the sauerkraut comes with a lot of liquid, it needs to be drained so that the puff pastry doesn't become soggy. I do this by scooping it into the center of a clean kitchen towel and wringing out the extra moisture, but you can also place the sauerkraut in a fine-mesh sieve or colander and press down to release the extra liquid.
Once drained, mix together the sauerkraut, Russian dressing, and chopped or crumbled vegan sausage in a medium bowl until well-combined. That's it!
I like to use a cookie scoop to portion out the filling and easily scoop it into each well over the puff pastry dough, but if you don't have one, you can just use a tablespoon.
Once each well is filled, pop the muffin tin into the oven and bake for 15 minutes, then sprinkle a little extra cheese over the top for the last 5 minutes of baking.
These bites are so good and a little unique, which is what makes them a great addition to a holiday spread. Prepare to be asked to share the recipe!
Did you make this recipe? Leave a comment and rating below to let me know how you liked it!
Sausage Reuben Puffs
- 1 sheet store-bought puff pastry thawed
- 1 14.5 ounce can Libby's Crispy Sauerkraut well-drained (see notes)
- ¼ cup Russian dressing
- 1 cup vegan sausage crumbles
- ½ cup shredded Swiss cheese divided
- On a lightly floured surface, roll or press out one sheet of puff pastry to into a 9x12 inch rectangle. Using a sharp knife or a pizza cutter, cut the puff pastry into twelve 3x3 inch pieces.
- Gently press each piece into the well of a muffin tin; set aside.
- In a medium bowl, combine the drained sauerkraut with Russian dressing, crumbled sausage and ¼ cup of shredded cheese. Mix until well-combined.
- Preheat the oven to 400°F. Scoop the filling by the heaping tablespoon into each of the puff pastry cups. You may have a small amount left over.
- Bake for 15 minutes, then remove from oven and sprinkle each cup with a pinch of reserved shredded cheese. Return to oven for 3-5 more minutes until the cheese is melted and the cups are puffed and golden.
- Cool slightly, then carefully remove from muffin tin and serve warm.
- To drain the sauerkraut, place sauerkraut in the center of a clean kitchen towel and squeeze out excess moisture or place in a fine-mesh sieve and gently press down to drain liquid.
Leave a Reply