HUNGARIAN PORK AND SAUERKRAUT SANDWICH (Peshene)
4 slices of pork butt, as meaty as possible, sliced thin, pounded if necessary
1 large can (27 oz.) sauerkraut, rinsed, squeezed dry
1 onion, diced
2 cloves garlic, chopped
Salt
Pepper
Hungarian sweet paprika
1/2 stick salted butter
8 slices of the best rye bread
Prepare the pork butt and add some seasoning to it. Gently brown
the pork in the butter till done. Don’t over cook. Set pork aside and
add sauerkraut, onions, garlic and seasonings to the pan. Be
generous with the paprika. Fry the kraut till browned. Make up
4 sandwiches being generous with the sauerkraut mixture.
*Note: You can add 1-2 peeled raw potatoes (diced small) to
the frying kraut. (optional)
B-man 