Crumpets Reuben

The Big Apple comes to Crumpetshire!

We can't believe it took us so long to try this one - it is a triumph!

Preparation: 10 minutes	Serves: 6 crumpets
Cooking: 30 minutes	Cold-buttered crumpets

Ingredients	Quantity (metric)	Quantity (imperial)
Sauerkraut
Medium white onions (peeled and finely chopped)	1/4	1/4
Butter	10 g	0.35 oz
Sauerkraut (drained weight)	125 g	4.4 oz
Chicken stock	50 ml	1.75 floz
White wine	50 ml	1.75 floz
Juniper berries	6	6
Whole cloves	4	4
Salt and pepper	Not too little	Not too much

Russian dressing
Shallots (peeled and very finely chopped)	2 tsp	2 tsp
Gherkins (very finely chopped)	2 tbsp	2 tbsp
Tomato ketchup	3 tbsp	3 tbsp
Mayonnaise	2 tbsp	2 tbsp
Worcestershire sauce	1/2 tsp	1/2 tsp
Tabasco sauce	1 tsp	1 tsp
Salt and pepper	Not too little	Not too much

The rest
Corned beef or salt beef (sliced)	200 g	7 oz
Swiss cheese (sliced)	For 6 crumpets	For 6 crumpets
Dill pickles	6	6

METHOD

We spent several years eating sauerkraut straight from the jar, so imagine our delight when we discovered that cooking it and adding some flavour makes it a heap and half nicer!
We've included quantities required for this dish, but you can always do more and enjoy Crumpetwurst a day or two later!
Melt the butter in a large non-stick pan. Add the onion and cook gently for 10 minutes until the onion is soft.
Add the sauerkraut, chicken stock, white wine, juniper berries, cloves, salt and pepper.
Bring to the boil, then reduce to a simmer, cover and cook for 20 minutes.

The supermarkets round our way don't sell Russian dressing, but if you have that luxury, you could save a few minutes. Otherwise:
Mix all the ingredients together.

Add the Russian dressing, beef and sauerkraut.
Top with cheese and grill under a moderate heat for a minute or two, until the cheese has started to melt.
Serve with the dill pickles on the side (which we neglected to do for the photos).
You have yourself an OD meal right there!