Ingredients

• 4 slices Swiss cheese
• 4 teaspoons German-style coarse-grain mustard
• 4 pretzel rolls, split, warmed

For German-Style Beef Sausage:

• 1 lb ground beef (93% or leaner)
• 1/4 cup 2% reduced fat milk
• 2 cloves minced garlic
• 1 teaspoon ground mace
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground allspice

For Sauerkraut:

• 3 Cups coleslaw mix
• 2 tablespoons water
• 2 tablespoons white vinegar
• 1/2 teaspoon brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon caraway seed

Instructions

• 1. Combine sauerkraut ingredients in medium saucepan. Bring to a boil over medium-high heat. Reduce heat; cover and cook 8-11 minutes or until cabbage is tender, stirring occasionally. Set aside. 

• 2. Meanwhile, prepare German-Style Beef Sausage: Combine all beef sausage ingredients in large bowl, mixing lightly but thoroughly. Lightly shape sausage mixture into four 1/2-inch patties. Heat large nonstick skillet over medium heat until hot. Add patties; cook 10-12 minutes or until instant-read thermometer inserted horizontally into center registers 160*F, turning occasionally. During last 1-2 minutes of cooking, top burgers with cheese.

• 3. Spread mustard on bottom of rolls; top with burgers and evenly with sauerkraut. Close sandwiches.