Hungarian Pork and Sauerkraut Sandwich (Peshene) recipe

Posted by jerseyjan at recipegoldmine.com 8/6/20013:46 pm

4 slices of pork butt, as meaty as possible,
    sliced thin, pounded if necessary
1 large can (27 ounces) sauerkraut, rinsed, squeezed dry
1 onion, diced
2 cloves garlic, chopped
Salt
Pepper
Hungarian sweet paprika
1/4 cup (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: I sometimes add 1-2 peeled raw potatoes (diced small) to the frying kraut.