Polish Sausage Submarine Sandwich - cooking recipe

Ingredients

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

Preparation

Slice the sausage into 1/4\" rounds, on the diagonal (so as to get more surface space).
Evenly lay out the sausage slices over bottom half of sub rolls.
Top with desired amount of sauerkraut, if desired. In Michigan - they desire. lol.
Squirt some mustard, your choice of flavor - over the kraut.
If you're into horseradish, you want to schmear the top half of the bun with that.
Cover the sandwich with the top bun; wrap in foil, and bake at 350 for about 15 minutes, until heated thru and bun is toasted.
Sometimes people would ask for cheese to be added, so if you see yourself in that crowd, add it after the kraut.